Ratings: 1/5 stars
- 1 pig’s head
- eggs
- salt and pepper
- watermelon
- truffles
- Cognac
- nutmeg
- The head is well charred with cognac and cut into small, bony pieces.
- We place in a bowl with salt, pepper, nutmeg, cognac, raw egg and truffle.
- The chopped pieces are rolled and placed on a piece of redaño (the fabric of butter), then wrapped in a white cloth that we will tie tightly with liza.
- It is cooked for 2 or 3 hours (depending on the thickness of the roll).
- Then the pork bone with vegetables and sour wine is thrown into the cooking water.
- After cooking, it is removed and left in the press for 12 hours.
- Gelatin can be accompanied on the plate with candied fruit or scrambled eggs (add a foot of beef to the broth if you want to get good gelatin)
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