1 orange, juice and zest
3 tbsp chopped fresh sage leaves
1 tbsp chopped fresh thyme leaves
sea salt and freshly ground black pepper
2 garlic cloves, peeled and crushed
1 tbsp juniper berries
1 tbsp whole black peppercorns
150g/5oz rindless unsmoked streaky bacon rashers, chopped into small pieces
400g/14oz rindless smoked streaky bacon rashers
225/8oz pig’s liver, rinsed and patted dry with kitchen paper
300g/10z rindless pork belly, chopped into small pieces
300g/10oz rindless pork shoulder, chopped into small pieces
6 tbsp brandy