Combine pork belly and fillet in a food processor and pulse until meat is coarsely ground. Transfer to a large bowl, then add ham, livers, garlic, nutmeg, thyme, oregano, wine and brandy. Season with salt and pepper and mix well. Cover with plastic wrap and stand for 1 hour.

Preheat oven to 180°C (160°C fan). Stretch each piece of bacon by holding down one end while running the back of a knife along the length of each strip. Line a 1.5kg-loaf tin or terrine cross-wise with the bacon, slightly overlapping the strips and letting the surplus hang over the sides.

Stir egg into meat mixture, then pack it tightly into the bacon-lined tin. Fold the overhanging bacon over the top of meat, using extra bacon if necessary to completely cover meat. Cover the top with baking paper, then securely wrap the whole tin in foil.

Place tin in a baking dish and pour in enough boiling water to come up halfway. Bake for 2 hours. Remove tin and place another tin on top. Weigh down with cans and leave to cool. When cool, refrigerate for at least 1 day before turning out.

Slice terrine and serve with baguette, cornichons and mustard.