Step 1
Combine cloves nutmeg ginger and cayenne pepper in a small bowl to make spice mixture.
Step 2
Place pork shoulder duck meat chopped bacon chicken livers onion shallot parsley cognac salt garlic pepper 3/4 teaspoon spice mixture and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
Step 3
Whisk cream bread crumbs and eggs together in a bowl.
Step 4
Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
Step 5
Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
Step 6
Arrange bacon strips crosswise in a 9x5-inch loaf pan letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
Step 7
Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
Step 8
Preheat oven to 350 degrees F (175 degrees C).
Step 9
Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
Step 9
Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C) 1 3/4 to 2 hours.