La Rouzole

• 175 g (6 oz) fat belly of pork
• 175 g (6

Chop the pork and ham finely and mix in the garlic, seasonings and herbs and stir well together. Add the breadcrumbs and egg. Leave the mixture to rest for an hour if possible. Then roll it out into a thickish pancake and flour it on both sides.

Melt the fat in a frying pan and cook the rouzole on both sides until it is a good russet colour – hence its name. Chop it in small cube