1. Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment, leaving some overhang.

2. Add oats to a bowl. Warm the milk until just lukewarm and pour over the oats. Stir and let soak 15–20 minutes.

3. Heat 1 tablespoon fat in a skillet over medium heat. Cook onion 8–10 minutes until soft and lightly golden, stirring often. Add garlic in the last minute, then remove from heat to cool.

4. Place diced pork back fat in a small saucepan, cover with cold water, bring to a gentle simmer, cook 3–4 minutes, then drain and pat dry.

5. In a large mixing bowl combine salt, pepper, thyme, marjoram, allspice, nutmeg, smoked paprika (if using), and parsley.

6. Add ground pork, blanched back fat or bacon, and cooled onions/garlic to the bowl. Mix until the seasonings look evenly distributed.

7. Stir soaked oats (with any remaining milk) into the meat mixture until combined.

8. In a separate bowl, gently whisk the pork blood until smooth, then pour it into the oat and meat mixture.

9. Stir slowly with a wooden spoon until the mixture looks evenly combined and pourable.

10. Pour the mixture into the prepared loaf pan and tap gently on the counter to release air bubbles. Smooth the top.

11. Set the loaf pan inside a larger roasting pan and pour hot tap water into the roasting pan until it comes halfway up the loaf pan.

12. Bake 60–70 minutes, until the top looks set and springs back lightly and an instant-read thermometer in the center reads at least 160°F (71°C).

13. Remove the loaf pan from the water bath and cool to room temperature, about 45–60 minutes. Cover and chill 2–3 hours or overnight until firm.

14. Lift the loaf out of the pan using the parchment. Slice into ½-inch slices.

15. To serve, heat a thin layer of oil or fat in a skillet over medium heat. Pan-fry slices 2–3 minutes per side until crisp and heated through.