Description
My husband loves bacon... And if it with layers of meat... mmm... Baked him padchericu. Ukrainian "Salo" - the meat of the peritoneum. "Cerevo" - Ukrainian for "belly". This fat meat mixed, layers somewhere in the 1-2 cm thick. The most delicious part of the pig, in his opinion.
Ingredients
-
Garlic
2 piece
-
Salt
-
Fat
1 kg
-
Seasoning
Cooking
Padchericu wash and soak 30 min. in salted water. Then wipe, lard and garlic
Wiping salt
And seasoning
Wrap in foil and put in hot oven (180-200*C) for 60-80 min.
Get
Allow to cool!!! and cut into pieces.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.