Savory Ham and Fresh Pork Croquettes

In a medium saucepan over medium heat, heat the 3 tablespoons of unsalted butter and 5 tablespoons of premium olive oil until the butter melts.
Add the all-purpose flour and cook, stirring constantly, for about 3 minutes.
Gradually blend in the milk and broth, then season with salt, pepper, a dash of nutmeg, and a dash of cinnamon.
Continue cooking, stirring constantly, until the mixture thickens and becomes velvety.
Reduce the heat to low, and stir in the finely chopped Serrano ham, chicken, and fresh pork.
Continue to cook, stirring occasionally, for approximately 10 more minutes.
Spread the mixture onto a dinner plate, allow it to cool, and then refrigerate it until it becomes firm enough to handle.
With hands lightly dusted with flour, shape the pork mixture into delightful 1-inch balls.
Prepare separate shallow bowls for the beaten eggs and bread crumbs.
In a large skillet, heat at least 1 inch of extra-virgin olive oil over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tempting golden brown in just 60 seconds.
Gently dip each croquette into the beaten egg, ensuring an even coating, and then generously coat them with the bread crumbs.
Fry the croquettes, turning them several times, until they achieve a luscious golden hue.