Creton Quebecois (it's like a cold pate or meat loaf)

2 lb of ground pork not too fat, not too lean
1/4 lb bacon chop very very small
10 green onions chop finely
2 garlic clove minced finely
1/2 tsp of dry thym
1/2 tsp of dry sauge
1 pinch of all spice
1 tbsp of salt
1/2 tsp pepper
1 1/2 cup of water

Cook the bacon in a deep pan. add all the other ingredients except water. Mix well then add water. Cook at low heat for about 1 hour 1/2. Mix every 1/2 hours. Blend with hand blender if you have otherwise just put it in many small containers when it's warm. It's easy to freeze. It's not as fatty as the original. I prefer this one. Enjoy!