Ingredients

• 12 large eggs
• 2 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt; plus more
• 8 garlic cloves, finely chopped
• 1 cup grated Parmesan
• 1 cup panko (Japanese breadcrumbs)
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup chopped bread-and-butter pickles
• 1/2 cup coarsely chopped pitted green olives
• 1/2 cup raisins
• 1/4 cup distilled white vinegar
• 4 1/2 teaspoons hot smoked Spanish paprika
• 4 1/2 teaspoons paprika
• 2 teaspoons freshly ground black pepper
• 3 pounds ground pork
• Nonstick vegetable oil spray
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce

Instructions

1. Preheat oven to 350°F. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.
2. Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 1 1/2 tsp. Diamond Crystal or 4 1/2 tsp. Morton salt, then mix in pork.
3. Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.
4. Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°F, 55–70 minutes. Let cool 10 minutes.
5. Transfer embutidos to a platter; slice.
6. Embutidos can be baked 4 days ahead. Let cool, cover and chill.