Ingredients

2 cups apple cider vinegar

1 cup olive oil

1 tablespoon italian seasoning

1 egg

1/2 tablespoon salt

1 1/2 pounds pork pectoral meat

1/2 loaf bread (day old, chunks)

3/4 cup olive oil

2 tomatoes (large dice)

1 tablespoon kosher salt

1 head fennel (julienne)

1/2 red onion (julienne)

1/2 cup cucumbers (seeded and sliced)

1/8 cup kalamata olives (sliced)

1/4 cup basil chiffonade

2 tablespoons white balsamic vinegar

1/2 teaspoon Dijon-style mustard