Herbed Pork Pate

Cut pork and bacon into 1/2-inch pieces. In a large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf and pepper. Bring to a boil, then reduce heat and simmer uncovered for 1 to 1-1/2 hours or until only about 1/4 cup liquid remains, stirring occasionally.

Remove and discard bay leaf. Let meat mixture cool for 20 minutes.

Transfer to a food processor bowl or meat grinder and add cognac. Process until mixture is the consistency of coarse cornmeal, scraping sides of bowl occasionally.

Pack mixture into a small crock. Cover and chill in the refrigerator for 12 to 24 hours. Serve with melba rounds or assorted crackers.