Blend half the pork, unsmoked bacon, liver, and garlic in a food processor until smooth.
Pulse in the remaining meat until it reaches a roughly chopped consistency.
Stir in the orange juice, zest, brandy, herbs, and crushed spices.
Cover the mixture and chill in the refrigerator for one to three hours.
Stretch the smoked bacon rashers with a knife and use them to line the terrine mould.
Preheat your oven to 150°C.
Layer a third of the pâté mixture into the mould and top with half the cornichons.
Add another third of the mixture, the remaining cornichons, and finish with the final meat layer.
Fold the overlapping bacon over the top and cover the mould with a lid or foil.
Place the mould in a roasting tin filled with 2cm of just-boiled water.
Bake in the centre of the oven for 90 minutes until the internal temperature is hot.
Remove from the water bath, apply heavy weights to the surface, and chill overnight before slicing.