“This recipe is from the National Pork Producers Council. The cooking time includes the chill time.”
READY IN:
26hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut pork and bacon into 1/2-inch pieces.
  2. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper.
  3. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.
  4. Remove and discard bay leaf; let meat mixture cool 20 minutes.
  5. Transfer to food processor bowl or meat grinder; add cognac.
  6. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
  7. Pack mixture into a small crock.
  8. Cover and chill in the refrigerator 12 to 24 hours.
  9. Serve with melba rounds or assorted crackers.

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