This is a pathetic recipe for the production of dried meat, typical of the central Apennines. Apart from the incredible taste and aroma, the final product also has an attractive appearance. The recipe is in two stages with controlled salting of the meat. It is easy and tasty to make such a fillet.
Products
I. Stage:
4 pork fillets
3.5% sol
1.5% sugar
1 clove garlic
II. Stage:
500 ml of wine
1 tablespoon ground red pepper (optionally hot)
1 tablespoon thyme
1 tablespoon fenugreek
1 teaspoon black pepper
1 m wide veal intestines (chows)
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