Stuffed Bacon

Preparation:

Preparation: Using a long knife with a thin blade, cut the bacon to form a pocket (you can possibly have it prepared by the butcher), trying not to make holes. Now prepare the filling: mix the beef, the veal, the sausage, the chopped parsley with a clove of garlic, the Parmesan, salt, pepper and the two whole raw eggs in a bowl. Spread half of the filling inside the pocket, flattening it, place the slice of mortadella or ham on top, place the frankfurters on it, parallel to each other, leaving however a little space between one and the other. Put the hard-boiled eggs in this space and cover everything with the remaining filling. Finally, sew the opening of the pocket with rather dense stitches, so that the filling does not come out. Tie the bacon with a string and thread the rosemary and garlic under the string; sprinkle the meat with abundant oil, with the butter cut into small pieces, salt and pepper abundantly and place the pancetta in the oven, already hot, for about three hours. During cooking, turn it over and sprinkle it with the wine and the sauce formed.