Preheat the oven to 375 degrees.

Crack the eggs into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).

With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.

Melt the ghee on your stovetop.

In a blender, mix the raw ground pork, melted ghee, and egg yolks until a smooth paste forms.

Note: the mixture may be a bit hard to blend due to the meat. I usually have to stop my blender, stir the mixture, and turn it back on 3-4 times.

With a hand mixer, blend the frothy egg whites and the pork-ghee-egg yolk paste until the mixture becomes smooth like batter.

In a blender or food processor, crush the pork rinds to a fine powder.

Fold the pork rind powder and sea salt into the batter.

Pour the batter into your bread pan and bake in the oven for 60 minutes at 375 degrees.

Note: You'll know it's done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the loaf, if it has slimy patches that look like chunks of egg, it's not done.

Once done, remove the loaf from the oven and allow it to cool for 10-15 minutes.

Slice the loaf into 1-inch thick slices, or whatever size you prefer.

Meal ideas: Make a Classic Carnivore Club Sandwich, Pulled Pork Sandwich, or toast a slice and top with Strawberry Glaze and Honey Butter or Onion-Free Guacamole.

Store in the fridge in an airtight container for up to 5 days. Enjoy!