Mix together the onion, fatback and garlic. Store in freezer until firm but not frozen solid

Chop up the liver, removing any sinew. Store in freezer until firm but not frozen solid

Run fatback mixture through large die of meat grinder. Return to freezer until firm but not frozen solid.

Combine fatback mixture with liver. Run through small die of meat grinder.

Add eggs, salt, pepper, and spices to liver mixture and combine well.

Melt butter in pan. Add flour and cook for a few minutes–not enough to add color to the roux, just enough to cook off any floury flavor.

Add hot milk to roux about 1/2 to 3/4 of a cup at a time, stirring constantly. Make sure each addition of milk is fully and evenly absorbed before continuing.

Once all milk has been added, cook down, stirring constantly, until the bechamel has thickened a bit. Chill in sealed container.

Combine bechamel with liver mixture and mix thoroughly.

Pour into small loaf pans. Bake loaf pans inside a pan shallowly filled with water at 350° F for 90 minutes. Cool before serving.