Preparation

cut the pulp and bacon into 1 to 2 cm long strips. width and 25cm leather. wide, prepare the vinegar with salt, the crushed garlic, half the chili pepper, pepper and cumin to taste and place it in a source along with the pulp, the bacon, and the leather, leaving from one day to the next. Assemble the wrapping by placing a piece of leather on a board and on it alternately place the strips of pulp and bacon side by side, paint with chili sauce to taste, cover with the other piece of leather, give it a cylindrical shape, tie forming a roll, cook in 4 liters of boiling water and the meat broth tablets, so that it is covered with the broth for two hours and is well cooked, let cool in the same broth, then drain it and spread in the rest of the chili Red.

Ingredients

  • 1 kg. pork pulp
  • 1/4 kg. bacon
  • 1/2 kg. pig leather
  • 1/2 cup of vinegar
  • 3 garlic cloves
  • 1 tablespoon of salt, pepper and cumin
  • 2 or 3 tablespoons red pepper string (white pita)
  • 4 beef broth tablets