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Serve this creamy pork pate from Molly O'Neill's "One Big Table" cookbook as an appetizer at holiday dinners, or package in a festive jar for an elegant hostess gift.

• 3 pound pork belly or pork butt, rind discarded, cut into 1-inch pieces
• 1 large onion, coarsely chopped
• Coarse salt
• 6 whole black peppercorns
• 2 whole cloves
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 pound rendered leaf lard
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• Freshly ground black pepper
• 1/4 teaspoon ground allspice

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