We make an average cut in the meat to fill (without cutting the whole piece of meat).
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| Ingredients to pork the rosemary: |
| 700 grams of pork pulp (a piece of pork fillet) 80 grams of bacon (smoked bacon and 3 tablespoons of olive oil 3 tablespoons of white wine 3 tablespoons of beer 2 garlic cloves cut into RODAJITAS ROMERO Pimienta Blanca MÃrida Sal |
Ingredients to pork the rosemary:
2. Inside the meat we distribute the garlic cloves and salt and pepper at ease, then add a little rosemary and distribute the saucebilities of pancetas only in a captita.
3. We close the meat and affirm with about 3 sticks of mondants.
4. On closed meat we also add a little salt to taste and some sprigs of rosemary.
5. In a fountain we put the olive oil, the wine, the beer and half a teaspoon of salt, revolve a little and on this we add the meat that we have already prepared.
6. Then we put in the oven previously heated and bake for 30 to 40 minutes, trying to play a little with the fire to finally leave the golden appearance.
7. Serve hot and accompany pasta, potatoes, salads and a white wine or chardonay.
