Wash pork livers and caul lining and chop livers into medium-sized pieces. Mix salt, pepper, dried fennel and grated bread on a plate. Roll livers in the mixture, wrap in caul and bay leaves and pin each with a toothpick;
Dice some pork-fat and let cook for a few min. in a non-stick saucepan with salt, pepper and dried fennel.
Place livers on a baking pan, sprinkle with grated bread and baste with diced pork-fat.
Put in the oven and cook for 1 hour at 180°, brushing with fat from time to time (livers should to stay soft).