Country Terrine

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2 tablespoons butter

1 small onion, finely chopped

2 to 3 cloves garlic, finely chopped

1/4 cup/60 ml Cognac

1 pound/500 g ground pork

2 tablespoons chopped fresh herbs, such as thyme, parsley and chives 

1 teaspoon quatre-epices

3 eggs

8 ounces/250 g pork or beef liver, coarsely chopped

8 ounces/250 g ground veal shoulder

1 1/4 cups/80 g breadcrumbs

Salt and freshly ground pepper 

8 ounces/250 g slab fat, pork fatback, or pork belly or bacon