Italian-Style Pastel

Ingredients

• tocino (salt pork)
• lomo (loin)
• ternera (veal)
• jamón (cured ham)
• white wine
• eggs

Instructions

1. Finely chop the salt pork, loin, veal, and jamón together to make a forcemeat (picadillo). Mix in white wine and beaten eggs to form a paste.
2. Arrange strips of jamón in a crosshatch pattern in a decorative mold. Add a layer of the meat paste, then another layer of jamón strips, continuing to alternate layers until the mold is full.
3. Place the filled mold in the oven, tending to it carefully and removing the fat as it renders. When the pastel is cooked through, remove it from the oven and press it under weight to compress and set it.