- 1/2 pound boneless pork loin
- 1/2 pound bacon (sliced)
- 2 cups water
- 3/4 teaspoon dried thyme (crushed)
- 3/4 teaspoon dried rosemary (crushed)
- 1 bay leaf
- 1/4 teaspoon pimento
- 2 tablespoons cognac (OR other brandy)
- 2 tablespoons butter (melted)
- crackers (Assorted)
- Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf and pepper. 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. Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to food processor bowl or meat grinder; add cognac. Process until mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally. Pack mixture into a 2-cup wide-mouth serving container. Pour clarified butter over top surface. Cover and chill in the refrigerator 12-24 hours.
- Serve with assorted crackers.