1 1/2 kg of pork rind or fresh fatback
2 1/2 kg of wheat pork, approximately
20 cloves of garlic
1 liter of white wine, approximately
sweet and spicy seasoning
salt and pepper to taste
1 1/2 kg of pork rind or fresh fatback
2 1/2 kg of wheat pork, approximately
20 cloves of garlic
1 liter of white wine, approximately
sweet and spicy seasoning
salt and pepper to taste
Choose a large pork rind and let it age for two to three days
Cut the fat into small pieces with scissors and cook over low heat for an hour
Separately, slice the pork into very thin strips
Pour the wine over the pork strips, mashing them with your hands; add the melted fat and hot water and continue to mash with a wooden spoon; add boiling water until you get a sloppy paste
Add the seasoning, pepper, salt, and well-mashed garlic
Fill three-quarters of the casings, making sure the fritters do not exceed 20 cm in length; tie them off and boil for a few minutes
Let them dry on a smoker for fifteen days and store in cans or clay pots covered with olive oil
