Step by step recipe:

1. 30 min.
   Cut 500 g pork belly draught, 700 g pork loin and 600 g belly (streaky) bacon into medium sized pieces, remove everything that is not soft: skin, bones, gristle, etc.
   
   Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).
2. 3 hours
   Prepare the marinade by mixing: 1 onion and 1 shallot chopped, 4 tablespoons Brandy (Cognac or Armagnac) and 4 tablespoons Port, 1 bayleaf, 1 sprig thyme and 1 sprig rosemary.
   
   Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.
3. 10 min.
   After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.
4. 2 min.
   To the minced meat, add chopped 1 bunch parsley, 2 eggs, ½ teaspoon "quatre-épices" spice blend, 32 g fine (or table) salt and 6 g pepper.
   
   These proportions are correct if you have 1.7 kg of meats, otherwise use this small calculator:
   function calcul(form) { var viandes = parseInt(form["viandes"].value); var sel = Math.round((viandes * 32) / 1700); var poivre = Math.round((viandes * 6) / 1700); form["sel"].value = sel; form["poivre"].value = poivre; }

   Total weight of meat: g
   Salt : g Pepper : g
5. 2 min.
   Mix well, your pâté is now ready to be cooked.
6. 5 min.
   Fill pie dishes, terrines or tins, large or small.
7. 
   For aesthetic reason, you can cover your pâtés with a layer of pork caul; it does not alter the taste, but it look's more attractive.
   
   If you have pork caul, soak in cold water to clean well, then rinse.
8. 
   Put a piece of pork caul onver each dish.
9. 5 min.
   And tuck in the edges, using a maryse for example.
10. 3 hours
    Then cook, using one of the three following methods:
    
    1) Classic: put your dishes, uncovered, in a bain-marie, in the oven at 302°F (150°C) and cook for three hours.
    
    2) Long: put your dishes, uncovered, in the oven at 230°F (110°C), and cook for 4 or 5 hours.
11. 
    3) In bread oven, if you have one: after cooking your bread, wait until oven temperature drops to 302°F (150°C), then put in dishes, uncovered, for 5 or 6 hours.
12. 1 hour
    It's the cooking time which affects the taste of your pâté, so don't hesitate to cook for a long time at low temperature.
    
    When your pâté is cooked, cover and refrigerate for at least 2 or 3 days, for the flavours to develop fully .
    
    Then eat with pickles, bread, good red wine, and... friends.