Sprinkle salt onto chopped garlic. Mash into puree with blade of knife held sideways. Scrape into medium bowl.
Scrape out and discard cucumber seeds. Coarsely grate cucumber.
Squeeze grated cucumber firmly to extract as much juice as possible. Discard juice. Add to bowl with garlic.
Add yogurt, balsamic, olive oil, dill and pepper, stirring together well.
Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed.
Process the onion in a food processor for 10 - 15 seconds and turn out into the center of a tea towel. Squeeze out juice, discard juice.
Add ground pork, onion, garlic, marjoram, spice blend, rosemary salt and pepper. Process until it is a fine paste.
Preheat oven to 325.
Place mixture into a greased loaf pan, making sure to press into the sides of the pan.
Place loaf pan into a water bath and bake for 60 - 70 minutes or until the mixture reaches 165 degrees center.
Remove from the oven and drain off fat.
Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat. Allow to sit for 15-20 minutes.
Slice and serve on pita bread with Tzatziki sauce, chopped onion, tomatoes and feta cheese.