Country-Style Pork Casserole

Combine the ground meats in a large bowl

Cut the bacon into 1/2 cm cubes

Dry the fat with paper towels and remove any membranes or excess fat, cutting it into 1/2 cm pieces

Mix the bacon and fat with the ground meat, adding the brandy and mixing well

Make crumbs from the bread, enough to fill a 12 cm x 25 cm loaf pan

Add the milk and let it sit for a few minutes until softened, then mix in the meat

In a small bowl, beat the egg lightly, then add all the seasonings and garlic, and mix well

Combine the egg mixture with the meat mixture, mixing first with a spoon and then with your hands

Place the meat mixture into the loaf pan, pressing it down firmly around the edges to prevent air pockets

Top the casserole with slices of fresh bacon

Bake in a moderate oven (170°C) for 1 hour and 15 minutes to 2 hours, or until the meat shrinks away from the sides and the juices run clear when pierced with a knife

Remove from the oven and let it cool in the pan

Do not remove the fat, even if it's quite greasy, as it contains extracted meat underneath

Once the casserole is completely cold, cover it with aluminum foil and refrigerate for at least one day

To unmold, run a knife around the edges of the loaf pan, place it in hot water for an instant, and turn onto a serving plate

Remove the fat and, if desired, also the slices of bacon

Reserve the juices for pouring over the meat

Sprinkle with chopped onion and garnish with sprigs of parsley or thyme

Serve cut into slices about 1 cm thick

Yield: 18-20 slices.