No, it's definitely French! I have found a recipe for 'Sofrito' which sounds lovely. Think I might try this...

Layer slices in an ovenproof casserole with chopped or crushed garlic, lots of fresh, chopped or dried parsley, salt & pepper. If you need to eke out the meat, you can alternate with layers of thinly sliced potatoes, but will need longer cooking if the potato isn't par-boiled.
When the layers are finished, sprinkle liberally with red wine vinegar and olive oil. Cover and bake in a medium oven for 1 hour.