Four days before: put the lacon to get out of cold water and, to be able to be, in a fresh zone to prevent bad odors.
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| Ingredients to cooked by LalÃn Gallego: |
| ½ pork head curada 5 salted ears 5 salad nails 10 sausages from lalÃn ½ lacon cured (approx 1 kg) 2 salty tabs (approx 250 grams) totocino veteado (approx 750 grams) costilla salted whole or in strips (approx 750 grams) 3 salted morros spinazo (approx 1.5 kg) 5 chorizos chorleros 4 salted languages 1 house chicken (approx 1 kg) 2 pieces of fat: (200 grams): Garbanzos (1 kg) |
Ingredients to cooked by LalÃn Gallego:
2. It is necessary to change the water every 24 hours.
3. Two days before: Was carefully all pork (spine, rib, head, tail, hurric, ears, etc.) and put it to get rid and hydrate in cold water, changing the water at 24 hours.
4. A day before: soak the chickpeas and beans in different containers.
