Place the bacon in a food processor and blend until its broken into a mince like texture and then add in the pork and pulse for a few seconds.
Transfer the mixture to a bowl and add in all of the remaining ingredients. Work it really well with your hands to ensure that everything is well combined and the spices are evenly dispersed. Cover with plastic wrap and store in the fridge for 4 hours but ideally overnight.
Divide the mixture up into smaller portions which can be formed into patties, frozen as a ground mixture in containers or cooked on the stove in 1 tbsp of olive oil. The meat will last for 4 months in the freezer.