Clean livers by placing on a cutting board and holding onto the sinewy parts. Using the back of a knife scrape the meaty part gently away from the sinew. You will see the webs of sinew and be able to discard them.
(skip this step if using pre-ground spices) If you can use fresh spices grind them together with a mortar and pestle or coffee grinder.
Grind together the chopped liver, pork, fat back, garlic and shallots. Grind twice for a smoother texture. If using food processor, pulse until all ingredients are combined.
In a bowl fold meat mixture and remaining ingredients together, except for the bacon.
Preheat oven to 350 ? F. In a 24oz. pate terrine or a 8x4x31/4 loaf pan lay bacon strips, overlapping slightly. Let it hang over the sides of your pan. Fill pans with meat mixture and fold over the remaining bacon.
Place pate in a large roasting pan and fill it with water till it reaches about 2/3 up the sides of the loaf pan. Bake pate for 1 to 11/2 hours at or until the internal temperature reaches about 150 ? F.
Allow the pate to remain in the fat in the pan while it cools.
The pate will last in the fridge for about 5 days.