Ask your butcher to weigh the meat after having trimmed all the fat off. Cut into slices, almost 1/2-inch thick, against the fiber of the meat. Ask him to slice the bacon as well, 1/4-inch thick or less. Mix 1 teaspoon salt, 1/2 teaspoon pepper and a good pinch of four spices with the thyme and the bay leaf. Arrange a layer of rind in the bottom of a terrine dish. Add alternate layers of bacon and beef, seasoning the beef each time. End with a layer of bacon, cover with rind. Moisten with the white wine. Cover, bake in a low oven (350F). The baking must be very slow, otherwise the meat will shrink and dry out. As soon as it simmers, turn down the heat (320F) and add some stock in order to keep the meat covered with juice. When the cooking is finished, remove the rind used to top the dish. Leave to cool for at least 8 hours, pressing with a weight on top. Serve with a green salad.
