2 pounds pork back fat, sliced into thin, 1-inch-wide strips, 8 to 10 inches long, or 1 piece caul fat, about 8 by 20 inches

Heat oven to 325°. To make the forcemeat, spread the peppercorns, cumin, and allspice on a baking sheet and toast for 3 to 5 minutes, until fragrant. Let cool completely, then transfer to a spice grinder, add the bay leaf, and grind finely.

Place the lamb and fat in a large, nonreactive bowl. To make the spice kit, in a small bowl combine the freshly ground spices, sea salt, curing salt, Aleppo pepper, and garlic and mix well. Mix the spice kit with the meat, cover, and refrigerate overnight.

To make the brine for the tongues, place the peppercorns, mustard seeds, allspice, and bay on a square of cheesecloth, bring the corners together, and tie securely with twine to make a sachet (or use a muslin bag).

Measure the salt and sugar into a large container and toss in the sachet. Pour in the boiling water and stir to dissolve the salt and sugar. Let cool to room temperature, then add the tongues and top with a plate or other weight to keep them submerged and refrigerate. If using lamb tongues, leave them to brine for 12 hours. For pork tongues, 24 hours.

In a large saucepan, combine the broth, wine, garlic, star anise, chilies, orange peel, and salt and bring to a simmer over low heat. Cook for about 30 minutes to allow flavors to meld.

Remove the tongues from the brine and discard brine. Rinse the tongues briefly under cold running water, then add to the simmering poaching liquid. Cook until tender, about 40 minutes for lamb, and 1 ¼ hours for pork.

Using a slotted spoon, transfer tongues to a plate to cool. Strain poaching liquid, reserving enough for the panade. When the tongues have cooled, cut them into 1/4-inch cubes.

In a bowl, combine the poaching liquid, cream, and crumbs and mix well.

Following manufacturer instructions, fit a meat grinder with the smallest plate and grind the seasoned lamb and fat once. Fold in the panade and grind again. Add the cubed tongues, coriander, parsley, and oregano and mix well by hand for 2 to 3 minutes, until the farce pulls together. Cook a small sample of the mixture in a sauté pan, then chill the sample, taste for seasonings, and adjust as necessary.

Heat the oven to 325°. Bring a kettle filled with water to a simmer. Sprinkle the pepper-covered side is pressed against the terrine. Fill the terrine with the farce. Pack the farce well, tamping down after each addition and then tapping the terrine against the work surface to release any air pockets. Fold the excess back fat over the top; trim any overlap and lid the terrine.

Fold a kitchen towel in half and place in the bottom of a roasting pan large enough to accommodate the terrine. Set the loaded terrine on the towel. Pour the simmering water into the roasting pan to reach one-third of the way up the sides of the terrine. Carefully place in oven and bake or about 1 hour, until a thermometer inserted into the center of the terrine registers 140 degrees. Remove the roasting pan from the oven and gently lift the terrine out of the water bath. Let cool to room temperature, then refrigerate overnight.

To unmold the terrine, uncover and place in a hot-water bath for about 30 seconds to melt the fat gently on the exterior and loosen the bottom and sides from the mold. Remove from the water bath, invert onto a cutting board, and lift off the mold. Slice as much as you plan on serving, then wrap the remainder well and store in the refrigerator for up to one week.