Roughly chop up the pork and pancetta into one inch or so chunks and throw into a large mixing bowl.
Toast the fennel seeds.
Throw everything in the first list, including the wine, into the bowl of meat and mix well to get everything coated. Let it marinate overnight.
The next day, pass all the meat, patiently, through a meat grinder. You’ll be left with a delicious ground sausage meat concoction.
Preheat the oven to 210 C.
Take about half of the meat mixture – 800g – and mix it with 80g of almond flour and 2 eggs. Mix well and put into a loaf tin. Top with 3 strips of bacon and bake for 45 minutes or until cooked through.