'1/4 cup of chopped almonds or cashews'
250g cooked ham, finely chopped
125g pork loin, finely chopped
'1/4 cup heavy cream'
3 egg yolks
'1/4 teaspoon salt'
6 black olives or 2 fried green olives
'1/2 cup water'
'1/4 cup corn syrup'
'1 tablespoon vinegar'
additional nuts for garnish
'1/4 cup of chopped almonds or cashews'
250g cooked ham, finely chopped
125g pork loin, finely chopped
'1/4 cup heavy cream'
3 egg yolks
'1/4 teaspoon salt'
6 black olives or 2 fried green olives
'1/2 cup water'
'1/4 cup corn syrup'
'1 tablespoon vinegar'
additional nuts for garnish
Process the almonds, ham, pork loin, egg yolks, and heavy cream in a blender until smooth
Precare the oven to medium-high heat
Cut three pieces of cheesecloth or voile into 30x45cm squares
Spread half of the ham mixture onto the cloth to form a rectangle approximately 17x8cm
Arrange the olives or green olives in a line down the center
Cover with the remaining ham mixture, shaping it into a rounded form
Wrap the roll in cloth and secure the ends with twine
Place the roll in a baking dish or refractory mold approximately 27x17cm
Mix together water, corn syrup, and vinegar
Bake in the preheated oven for 30 minutes, flipping every 10 minutes
After cooking, remove from cloth and slice into 12-15 pieces
To freeze: let cool for 30 minutes, then wrap in heavy-duty aluminum foil and place in freezer for 2-4 weeks
To serve frozen: slice as desired and thaw in the refrigerator for 2-4 hours or at room temperature for 1.5 hours
Alternatively, you can cut the slices to your liking, wrap them in paper, and bake in a hot oven for 25-30 minutes
To serve without freezing: remove from cloth, slice into pieces, and serve warm over bread or crackers
It can also be served chilled
If serving the whole roll, garnish with additional nuts.
