Let the fat on low heat along with the rosemary, bay leaf and the chopped onions melt in the white wine. Cut the meat and bacon into small pieces and stir them through the melted fat.

Roast everything on very low heat for 3-4 hours with regular stirring, until the meat begins to fall apart.

Scoop the meat with a slotted spoon from the pan. Discard the rosemary and bay leaf. Season the meat with salt and pepper and scoop in six pots (press it firmly). Cover it with melted fat.