Slice shoulder and loin in 2” x 1” strips. Run through sausage maker with coarse blade. Puree liver in food processor. Mix. Sprinkle crushed peppercorns, sage and seasalt evenly over the mix. Add egg and brandy and mix well by hand, so each Tbs of meat mix represents all ingredients. Thicken with breadcrumbs if too runny.

Wash and shake spinach, parsley and swiss chard. Steam three minutes till leaves turn bright green. Cut off any stems. Cool, put large swiss chard leaf down, cover with spinach leaves, parsley on top, roll tight, then cut into 1/4” strips. Chop shallot, mince garlic. Mix by hand till you have a beautiful mix of ground meat marbled with thin strips of blanched green vegetables.

Place in baking pan, put in preheated oven to 400F degrees. Top dish off with glass of wine. Bake 45 minutes, turn oven off. Pour a little wine around inside edges of pate in baking pan to soak any crust that might have formed, let cool overnight, 12 hours, so flavors can mingle and the wine gets absorbed.