Cut the pork liver, pork shoulder and fat into cubes. Place into a food processor or blender and puree until you have a smooth puree.

Pack the puree into a 7-inch (spring-form works best) cake pan and cover tightly with foil making sure the foil lines the pan so the water doesn't get in. Place the pan in a roasting pan with an inch boiling water and bake at 300 degrees F for 2 hours or until meat is cooked but not browned; cook until the internal temperature of the meat reads 160 degrees F.

Remove loaf pan from the roasting pan. Use a spoon to 4 egg-sized holes into the meat. Place the hard boiled eggs into the meat and pat the meat back over the eggs. Let it completely cool in the cake pan. Refrigerate 1 to 2 days before using.

Remove the Braunschweiger from the cake pan. Prosciutto is often sticky enough to hold to the Braunschweiger. Use your hands to form the prosciutto around the meat cake.

Store in air tight container in the fridge for up to 6 days.