Rustic Meatballs

500g fatty pork, minced or chopped small

250 g pork liver in one piece

125 g fatty bacon

� cup fresh breadcrumbs

1 egg

� cup grated cheese

1 cup chopped fresh herbs (parsley, marjoram, sage, and rosemary)

1 teaspoon freshly ground black pepper

1 teaspoon ground spices ( cloves, cinnamon, nutmeg, and mace)

Garlic to taste

Simmer the piece of pork liver in stock until firm.  Let it cool.  Then grate it on the coarse side of a cheese grater.  Mix this with the other ingredients and form into balls.   These can be wrapped in streaky bacon and cooked in the oven, fried and eaten hot or cold. Or fried and then simmered in wine or stock.