1kg white bread
1kg grounded smoked pork head (chops)
5 cloves of garlic
bouquet of parsley
Cut the bread in small cubes and mix it with eggs. Let it rest for a day, so it absorbs enough moisture. Next day add grounded pork meat, finely chopped garlic, parsley and onions (fried in fat until golden). Mix together all the ingredients. If the mixture seems too dry, add another egg. Shape the mixture into a loaf and wrap it in the net. Put it in a well-greased roasting pan. At first bake at 170°C. After 30 minutes slightly lower the temperature and roast until golden. Slice it when finished and serve warm or cold.