INGREDIENTS (06) 500 g. Pork Ground Beef
1 large onion minced
4 cloves of crushed garlic
1 Pack of bacon
1 beaten egg
2 slices of sandwich bread
1 CDA. of oregano Powder
1 CDA. by Romero minced
Salt and freshly ground black pepper
125 g. Sweet red wine
1 Rectangular mould for terrine
Preparation
Put the ground pork in a bowl or bowl.
Add the grated onion and crushed garlic, season with salt, freshly ground black pepper, oregano, rosemary minced and red wine.
Soak the bread with the beaten egg. Attach with the meat and mix well.
With the Tocinetas the bottom of the mould is lined. Pour the pork on top and place more slices of tocinetas. Cover with aluminum foil.
Take the baking dish, previously on to 350 °f, to Bain Marie for one hour.
Remove from oven and allow to cool.
So that it compacts, put weight on it, like cans or bags of grains.
When serving, preferably overnight, demold and accompany with jam of plum, mustard, gherkins in pickles and bread or peasant.
Note: You can use chicken or rabbit instead of pig.
