No way is it this easy to make a pate de campagne. I admire Mark Bittman but he's wrong here. You can't dump peppercorns, eggs and and bacon into a food processor, mix in up with pork shoulder, bake it and produce a decent pate. He must have been under the gun to produce something. This is whacked.
Meatloaf Made Meatier - New York Times
Update: After posting this I went to bed and had a nightmare about this. I made pate de campagne the way that Mr. Bittman did in the video and had to eat it. The fat had run out because it'd been ground too fine and overheated. The meat was mealy and full of whole pepper corns. It was horrible.