In large stock pot, bring pork shoulder, bacon and spices to a boil. Skim off foam, simmer overnight, lid on.

Next morning, shred pork and bacon till mushed, set shoulder bone aside for soup, bring meat and broth to a slow boil. Use heavy wooden spoon to mix in 1 cup of buckwheat or rye and 1 cup spelt wheat flour at a time, keep stirring, keep adding, keep heating, spam will start puffing up, till mix is so stiff, stirring becomes difficult. The mix is ready when the spoon easily stands up by itself in the mix. You might need another pair of hands to hold the pan while you stir!

Flour or oil the breadpans, fill with warm spam mix, press down, cool. Each pan will hold 4 to 6 pounds. When solid, slice in quarter to half pound slices, sandwich size, wrap slices individually.

Fry on low heat in cast iron skillet with olive oil, butter, or lard, 5 minutes each side. Serve with green onion, or topped with Tbs of apple syrup. Eat like breakfast steak or sausages, or for lunch or dinner. Wrap left over spam sliced individually in plastic wrap or wax paper, freeze in freezer bags. Enjoy.