In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour.
With a rack in the middle position, preheat the oven to 350°F.
Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan.
Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight.
Served chilled or at room temperature with slices of French bread.