A recipe from France: The Cookbook
Preparation: 40 minutes
Cooking: 5 hours
Serves: 6 people
200 g (7 oz) (generous ¾ cup) lard or clarified butter
500 g (1 lb 2 oz) pork fillet (tenderloin), cut into 3-cm (1¼-inch) pieces
500 g (1 lb 2 oz) unsmoked bacon, cut into 3-cm (1¼-inch) pieces
1 bouquet garni
Salt and pepper
Melt 50 g (1¾ oz) (3½ tablespoons) of the lard or butter in a frying pan (skillet), add the pork and bacon and cook in batches, turning occasionally, until golden brown.
Pour off the fat and set aside, add enough salted water to cover the meat and continue cooking. Add the bouquet garni and simmer for 5 hours over a very low heat.
Once the water has evaporated, stir the mixture occasionally so that the meat is lightly browned all over.
Process in a mincer (grinder) or a food processor in batches to make a paste, adding a little water if necessary to make a looser mixture, and stir in the reserved fat.
Season with salt and pepper and pack the meat into 6 small pots or ramekins. Cover with a layer of the remaining lard or butter, melted and cooled.
Store in the refrigerator and serve cold, with toasts or bread.