Pass the meats twice through a fine meat grinder. In a large bowl, combine the ground meat with the egg yolks, Parmesan cheese, salt, pepper and the slice of bread, previously soaked in milk and squeezed. Stir for quite some time to amalgamate the mixture thoroughly, adding a dash of milk once in a while. Pass the mixture through the meat grinder again.

In a suitable rectangular mold, place the bay leaves on the bottom and spread a first layer of mixture leveling off the surface by pressing with your hands. Arrange on top a few shavings of black truffle, the ham and the lard; continue producing the same layers until the mold is full. The top layer must be of bay leaves. Cook by placing the mold in a bain-marie starting with cold water and bringing it to the boil; transfer (still in the bain-marie) to a hot oven (430°F) until the top becomes golden (2 hours or so).

Remove from the oven, discard the juice formed inside the mold and place the wooden lid on the pâté with 10 lb weight on top. Once the pâté has cooled, place it in the fridge for 12 hours still with the weight on top. Serve cold accompanied by oven-toasted bread croutons.