This recipe was used on pieces of pork to give it juice.The meat was pierced with a needle and pieces of bacon were introduced.
We have changed the bacon for Serrano ham, for that of a healthy life and avoiding fats.
By the way we have included garlic, parsley... little things to give it more flavor, as our grandmothers did.
Once we have browned it, we cook it over a very slow heat so that it does not dehydrate.
It is cooked and can be eaten cold. Or temper it a bit without it drying out.
Traditional cuisine for modern living.
Traditional recipes, laborious and guaranteed by their good work for generations.
Fresh ingredients from our land.In easy-to-consume formats.
Pasteurized and cold preserved.
All cooked and to serve it cold or giving it a little heat.