1 1/2 crushed garlic
1 1/2 tablespoons of salt
1 1/2 teaspoons of black pepper
1 tablespoon of whole cloves
2 sprigs of rosemary
2 cups of vinegar
2 cups of red wine
1 teaspoon of cinnamon
1 loin (reserve and chop the fat, bones, and tail)
250g of bacon slices (reserve 6-7 slices and chop the rest)
1 cup of smoked ham, diced
1 cup of air-dried sausage, diced
1 chopped onion
1 tablespoon of chopped parsley
2 tablespoons of green onions
3 cups of cassava flour
2 hard-boiled eggs, diced
1 cup of pitted olives
1 1/2 crushed garlic
1 1/2 tablespoons of salt
1 1/2 teaspoons of black pepper
1 tablespoon of whole cloves
2 sprigs of rosemary
2 cups of vinegar
2 cups of red wine
1 teaspoon of cinnamon
1 loin (reserve and chop the fat, bones, and tail)
250g of bacon slices (reserve 6-7 slices and chop the rest)
1 cup of smoked ham, diced
1 cup of air-dried sausage, diced
1 chopped onion
1 tablespoon of chopped parsley
2 tablespoons of green onions
3 cups of cassava flour
2 hard-boiled eggs, diced
1 cup of pitted olives
Set aside 1/3 of the garlic paste and reserve
With the remaining 2/3, prepare a garlic marinade, adding salt, pepper, cloves, rosemary, and wine
Pour over the loin and let it marinate for 24 hours, flipping occasionally to allow the marinade to penetrate well
Prepare the filling by frying the chopped bacon, ham, sausages, fat, bones, and tail, along with the reserved garlic paste
Brown, stirring constantly, and add a little water until all the meat is tender and cooked
Add the onion, parsley, green onions, and continue to fry until well browned
Gradually add the cassava flour, stirring well to combine
Remove from heat and stir in the eggs and olives
Taste and adjust seasoning as needed
Stuff the loin with the mixture and close with skewers or sew
Place on a baking sheet; cover with whole bacon slices and bake in a hot oven for 20 minutes
Reduce oven heat and bake at 70 minutes per kilo
Brush frequently with pored marinade
When almost done, remove from oven and prick the skin with a fork, especially under the thighs, to produce that effect of crispy skin.
