1. Choose smoked bacon labelled as ready to eat without further cooking; smoking alone does not mean it is ready to eat. Remove the rind, cut into small cubes and put it in the freezer for 30 minutes to make mincing easier.
2. Mince the bacon twice through the finest plate of a meat grinder (or blitz until creamy in a food processor).
3. Add the crushed garlic, pepper and a pinch of marjoram and stir until spreadable; season with a pinch of salt if needed.
4. Put in a clean container and immediately refrigerate at no more than 4 °C. Eat within 2 days of preparation, without exceeding any earlier use-by date of the product used.
5. Spread it thickly on bread and top with thin onion rings.
6. Serve with radishes and the bread specified in the ingredients, as a snack or part of a cold platter.
Tip: The layer of fat and smoking do not make this garlic spread suitable for storage at room temperature. Keep refrigerated throughout and take out only the portion to be eaten immediately.
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