Peel and chop onion and garlic. Slice bacon finely and cube liver coarsely. Brown ground pork with the bacon, onion and garlic in hot lard until crumbly.
Then add liver and fry for 3-4 minutes. Deglaze with wine, add parsley and season well with salt and pepper. Allow to cool and set for at least 1 hour in the refrigerator. Serve with bread as desired.