½ pound slab bacon, cut into ¼ x ~3” batons. This should be a good fully smoked bacon.
You want to have used all of the batons with a good 1/2 of space left to fill. Finish filling with the farce leaving a bit over full, you will still probably have some farce left. Trim the ham overlap off, garnish the top with the Portobello slices and you are almost done.
Put in refrigerator for at least 4 days, a week is better. It is edible for up to 14 days after making and we are checking on freezing ability at this time.
If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.