4 cloves garlic
1 ring chorizo
5 oz sliced Spanish pancetta
Take the loaf of bread and make rough breadcrumbs in the blender. Put in a bowl, then just moisten with water (do not soak, the crumbs should just be moist).
In the meantime, chop the onion and garlic, and cut the chorizo and pancetta into pieces. Fry in hot olive oil until the onions are soft.
Add the damp breadcrumbs, and continue to stir the mixture around until the oil is absorbed and the crumbs appear dry, being careful not to burn.