150 g of bacon cut into 2.5 cm pieces
400 g of pork fat
1 sprig of rosemary
2 tablespoons of finely chopped onion
1/2 clove of garlic, mashed
1 1/2 tablespoons of cognac
salt and pepper to taste
2 slices of fatty pork
150 g of bacon cut into 2.5 cm pieces
400 g of pork fat
1 sprig of rosemary
2 tablespoons of finely chopped onion
1/2 clove of garlic, mashed
1 1/2 tablespoons of cognac
salt and pepper to taste
2 slices of fatty pork
Place the bacon, pork fat, rosemary, onion, and garlic in a pot
Cook over low heat for 1 hour
Don't drain
Remove the rosemary
Pass the mixture twice through a meat grinder
Add the cognac and season to taste
Put the casserole into a small rectangular refractory dish
Top with fatty pork
Cover with aluminum foil and a lid
Bake in a hot oven preheated to 375°F for about 50 minutes
Let it cool and store in the refrigerator
Serve with salted crackers or toasted bread.
