Preheat oven to 350°F. Bone the dagadó. With a sharp knife open up centetso you can fill it with stuffing.
Make the stuffing. Soak rolls in the milk. Squeeze them and rice them.
Put liver and bacon through the largest holes of a meat grinder and add the ground mixture to the milk-roll purée.
Heat 4tablespoons of the lard and brown the minced onion. Then add garlic, pepper or marjoram, and paprika.
Remove from heat and mix in the eggs till completely amalgamated. Then add ground liver and mix it again. Add salt to taste.
Stuff meat and sew up opening. Melt the rest of the lard. Place stuffed meat in a baking pan and pour hot lard over it; sprinkle 2tablespoons water on top.
Cover the pan and put in the preheated oven. Bake for 2 to 2½ hours, basting every now and then. Add a little more water if needed. For last 10 minutes increase heat to 450°F. to crisp outside of meat.