Cut pork shoulder into 1 inch cubes and place into ziplock bag with all the herbs and apple.
Pour armagnac over meat and seal it air tight store in fridge for 24-48 hours.
Lightly coat a 1.25 qt terrine mold with vegetable oil.

Place a large piece of plastic wrap over and gently start lining mold with plastic make sure to get all the air bubbles out and let plastic hang over sides.
Line terrine mold horizontally with sliced bacon.
Set aside.

Making sure the marinated meat mixture is very cold (30 degrees- place in freezer for an hour if need be) discard the armagnac and grind everything in the bag  together through a corse meat grinder season with salt pepper and pate  spice and add tcm .
Keep mix cold as possible without freezing.

Form a little patty and fry in a pan over medium heat to taste for seasoning.
Adjust mixture for seasoning and place in mold.

Press firmly to force out air bubbles.
Place a few slices of bacon on top and fold bacon over.
Pull plastic wrap over and completely cover meat.

Place lid or tin foil over mold and bake in a water bath for about 1 hour or until tempeture internally reaches 155 F.

Remove from oven and weight it over night in refridgerator.

Unmold and slice.

Serve with dijon and cornichons.