Cram

Cube the ham, bacon and pork shoulder.

Spread on a parchment lined baking sheet and freeze 20 to 30 minutes until firm.

Pass through a very cold medium grinder plate to a pebbly half raw sausage mixture.

Mix the cornstarch, sugar, salt, Prague powder, garlic powder, onion powder, paprika and mustard powder with the cold water into a slurry, pour over the pork and massage until evenly distributed.

Pack into two miniature loaf pans, pressing out bubbles and levelling with the top of the pan.

Wrap tightly in foil, set in a water bath filled to about an inch below the rim, and bake at 300F.

After 80 to 90 minutes check that the pork has reached 155F at its thickest point.

Lift out of the bath, towel off, unwrap and cool uncovered to room temperature.

Cover with plastic wrap, weigh down with something heavy and refrigerate overnight.

Turn out, wipe off the jellied fat, slice, and fry in a little oil in a non-stick pan, flipping once golden brown and cooking thoroughly.

Serve with undressed romaine, cherry tomatoes, canned beans and a generous sprinkling of salt.