We buy a pig tenderloin, we cut the parts that have fat, we will leave it as round as possible, we split it by the mita.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make a natural pork back. To Bonilla: |
| A pig loin fat salt ground black pepper sweet paprika |
Ingredients to make a natural pork back. To Bonilla:
2. In a container we put a fat salt base, place the loins on that base of salt and cover the salt loins.
3. We will leave them 3 hours in salt not more time but will be salty, at 3 hours we clean the loins, with the hand we remove the salt.
4. Then we prepare the herbs and black pepper and paprika on a tray, we will cover the loins with all the herbs.
5. With the hands we ensure that all the herbs and well-gained peppers remain.
6. We will leave them macerating all night, then we will hang them in a dry and cold place, for 20 days, and ready to eat it with a good wine.
