Preheat oven to 325° F.

Trim the pork and lamb livers of their central veins and other connective tissue and remove the thin outer membrane where possible. Grind or finely mince the liver, or ask your friendly neighbourhood butcher to grind the liver for you. Repeat these steps with the pork belly and lamb stewing meat. Refrigerate the meat while you prepare the other ingredients.

In a large mixing bowl, combine the onion, garlic, herbs, pepper, cumin and coriander. Incorporate all remaining ingredients, except bacon, until everything is well distributed in the liver mix. 

Line the bottom and sides of terrine pan or loaf pan with bacon. Evenly distribute the meat mixture in the pan and top with the remaining bacon.

Cover the pan with tinfoil and place in a bain-marie (hot water bath) by placing the pan into a roasting pan or other baking vessel wide enough to leave a 1 to 2 inch edge around the terrine or loaf pan. The sides of the roasting pan should be high enough to hold about 1 inch of water.

Carefully place roasting pan on centre rack in preheated oven. Using a kettle or other spouted pitcher, pour very hot tap water carefully into the roasting pan until the water reaches about halfway up the sides of the pan. Gently slide the oven rack back into place, taking extra care not to slosh the water around. Check the water level a few times during baking and replenish if necessary.

Bake for 1 to 1.5 hours, or until the internal temperature reaches 160° F and the paté pulls away from the sides of the pan.

Remove the terrine pan from the bain-marie and allow it to reach room temperature. Refrigerate overnight with a 5 lb weight on top, such as another terrine pan filled with marbles.

Remove the paté from the pan, slice and serve cold.