1. Combine pork, onion and garlic, grind through a medium sized die. (If you do not have a meat grinder this can be done in a food processor by pulsing the meat several times until it forms a sausage-like consistency.)
2. In a large mixing bowl, combine the meat with the herbs and other spices. Blend until thoroughly combined.
3. Pack the meat mixture into a terrine or bread mold, cover with foil, bake in a water bath at 325° F until it has reached an internal temperature of 140° F.
4. Allow the terrine to cool to room temperature before removing from terrine mold.

Serve cold with crostini, whole grain mustard and cornichons.