In a large mixing bowl, add in all the ingredients except the Vienna sausages and hard-boiled eggs: i.e., add in 1 lbs of ground pork, 3 oz (1 link) of chorizo (finely minced), 1 small carrot, finely minced, 1 red bell pepper, finely minced, 1 yellow onion, finely minced, 1/4 cup of pickle relish, 1/4 cup crushed pineapple, 1/4 cup Kalamata olives, finely minced, 1/2 cup of grated cheddar cheese, 1 tsp of ground black pepper, 1/4 cup of soy sauce, 2 large eggs, and 1/2 cup of all-purpose flour.

Mix everything with your hands to ensure that everything is well combined.

Prep 5 hard-boiled eggs, and 5 Vienna sausages (each sausage should be about 2" in length). Prepare 2 squares of heavy-duty aluminum foil that are 18" x 24".

Take one of the aluminum rectangles, and spray the top surface with nonstick cooking spray (or brush with oil).

In the middle of the aluminum rectangle that's greased, spread the pork mixture into a flat rectangle that's 10" x 10", leaving a border of aluminum on the sides.

In the middle of the 10" x 10" rectangle of pork-mixture, arrange 5 Vienna sausages along the middle so that they are parallel to the 24" side of foil. Then arrange the 5 hard-boiled eggs next to the 5 Vienna sausages.

Use the aluminum foil to carefully roll the pork mixture over the sausages and eggs to form a log. Wrap the foil over this log, and twist the loose ends of the foil and tightly seal them. Take the second rectangle of foil to double wrap the log to ensure it is sealed. The log will be around 12" long when everything is rolled up. Roll the log back and forth to even out the thickness of the log throughout, as needed.

Place an oven rack in the middle position and preheat your oven to 350 F (175 C). Take a roasting tray fitted with a metal rack. Place the embutido log on the metal rack, and place the roasting tray in the middle position in the preheated oven.

Bake the embutido log in the preheated oven at 350 F (175 C) for 1 hour and 40 minutes, or till the internal temperature of the log reaches a minimum of 160 F (70 C).

Let the cooked log come completely to room temperature, then chill it in the fridge overnight till you're ready to serve. It will keep in the fridge for 3 to 5 days, or in the freezer for up to 2 months.

Once chilled overnight, while it's still cold, remove the foil layers and slice the log into 1" thick rounds.

Embutido is traditionally served cold, as is. But if you want to serve it warm, we suggest preheating your oven to 450 F (230 C). Take a sheet pan, line it with parchment paper, and place the slices of embutido on the sheet pan. Bake the embutido slices in the preheated oven at 450 F (230 C) for 20 minutes, or till the embutido slices become a nice golden-brown color.

Garnish with chopped parsley and serve with ketchup. Enjoy!