The head is well looked inside and out and put an apple in his mouth.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Asada pig head ingredients: |
| A pig head of about 4 kg a small apple 4 fat and beautiful potatoes, although they are not pretty is the same mejunje (see) salt mejunje cognac: 1 glass of wine more than medium: morttero 3 or 4 cloves of garlic pars |
Asada pig head ingredients:
2. the fountain is spread and the bottom is covered with the potatoes cut into 1 cm wheels. thick and leave.
3. He puts on his headlet and with the oven already heated, when there is still fire but there is little firewood to consume, the embers are taken to the side of the oven, and puts the tray in the oven.
4. While the fire lasts the door open, but when it goes out it closes, and it is left 1 hour that is being done freely.
5. Then he takes his head and turns around so that the masks skin is up.
6. Mejunje is made on both sides, down and above.
7. Meanwhile, if you need it, we have put more fire in the oven and, when the flame is about to disappear, we remove the embers and put our heads again, already prepared.
8. We leave it 1 hour and a half more without touching it and from here we are watching until it is made.
9. Trinchar mode: large pieces are cut that will then be cut to serve.
10. The ears are cut.
11. He cuts his nose from the forehead to the Boca commissures.
12. The skin is removed to the chin.
13. The chin is removed in one part or two.
14. The skull is opened to the poor and for the brains.
15. It is served with potatoes, a salad or escarole and old wine.
16. For 5 people.
