Prepare ingredients: Finely chop the onion and garlic. Cut the pork neck, liver, and lean pork into regular pieces.

Grind the meats: Finely grind the meats using a meat grinder with a medium grid, for a rustic texture. Alternatively, ask your butcher to grind the meats or cut them very thinly with a knife.

Prepare the stuffing: In a large bowl, thoroughly mix the minced meats with the onion, garlic, egg, cognac, Herbes de Provence, nutmeg, salt, and pepper. Knead vigorously by hand for several minutes until you obtain a homogeneous and well-bound mixture.

Line the terrine (optional): If using lard, line the inside of the terrine, leaving the edges overhanging. This will prevent the pâté from sticking and give it a nice presentation.

Fill the terrine: Fill the terrine with the meat mixture, firmly packing it down with a spoon or spatula to eliminate air pockets. Fold the edges of the lard over the top, if used.

Bake: Preheat oven to 150°C (traditional heat). Place the terrine in a bain-marie, pouring hot water halfway up the terrine. Bake for 1h30 to 2 hours. Check the cooking with a meat thermometer: the internal temperature must reach 70-75°C.

Rest and cool: Remove the terrine from the oven and let it cool completely at room temperature. For a compact pâté, place a weight (a can of water or a bag of dried beans, for example) on top of the terrine. Refrigerate for at least 24 hours before tasting to allow the flavors to fully develop.