500g of pork shoulder, minced (pernil)
250g of beef brisket, minced
225g of fresh bacon
150g of chicken giblets
1/4 cup of brandy
2 or 3 slices of farm-bred bread without crust
1/2 cup of milk
1 egg
2 tablespoons of salt
1/2 teaspoon of black pepper
1 tablespoon of fresh thyme, chopped
1 small sprig of bay leaves, crushed
1-2 cloves of garlic, crushed
thin slices of fresh bacon (bacon) for covering the mold
500g of pork shoulder, minced (pernil)
250g of beef brisket, minced
225g of fresh bacon
150g of chicken giblets
1/4 cup of brandy
2 or 3 slices of farm-bred bread without crust
1/2 cup of milk
1 egg
2 tablespoons of salt
1/2 teaspoon of black pepper
1 tablespoon of fresh thyme, chopped
1 small sprig of bay leaves, crushed
1-2 cloves of garlic, crushed
thin slices of fresh bacon (bacon) for covering the mold
Place all the minced meats in a large bowl
Cut the bacon into 0.5cm cubes, wash and dry the chicken giblets, removing membranes and fat
Cut the chicken into 0.5cm pieces
Add the bacon and chicken to the meat mixture, add the brandy and mix well
Make crumbs with farm-bred bread, in the amount of a quarter cup
Add the milk and let it rest for a few minutes until it softens
Mix all the ingredients together
In a separate bowl, whisk the egg lightly, adding all the seasonings and garlic
Mix into the meat mixture using a wooden spoon first, then by hand when the mixture has dried slightly
Distribute layers of bacon slices at the bottom and sides of an English muffin tin, 12cm x 25cm, with capacity for 8 cups
Place the meat mixture on top, pressing well into corners and edges to avoid air pockets
Cover the mold with additional slices of bacon and bake in a moderate oven (170°C), uncovered, for 75 minutes to 2 hours or until the meat contracts from the sides and, when poked with a fork, the juice runs clear
Remove the mold from the oven and place on it a weight of about 500g, letting it cool completely with the weight overnight
Do not remove the juices, even if they are quite greasy, as they contain the extract of meat
When the meat is completely cool, cover it with aluminum foil and refrigerate for one day to the next
To unmold, pass a knife along the edges of the mold, place on a plate for an instant in warm water and flip onto a serving platter
Remove any excess fat and, if desired, also the bacon slices
Reserve the juices to serve over the meat
