Eat The Outside Of Salami

Lomo in shortening or daggerboard

loin sautéed in butter is made in the same lard over low heat. After cooking is packed, ensuring a longer storage. This was, and remains, a natural form of preservation used since ancient times, in which there was no refrigeration and was the only way to preserve for a long time.
Thanks to add vinegar in the marinade the meat is more tender and butter lasts longer, even outside the refrigerator. formerly kept in a "crocks" lidded earthenware pots, amphora-shaped, what is the other name of the dish: fillet of keel.

Ingredients:

1 kilo of pork.
1 / 2 kilo of lard iberica.
1 clove garlic, crushed.
Thyme. Oregano
.
peppercorns. Paprika
.
vinegar or juice of 1 lemon (this to taste), water and salt

Preparation:

cleaned pork loin and cut it to taste, bigger or smaller pieces. I cut small spread at once with butter.

We put in a bowl and pour all ingredients (crushed) minus the pepper and butter. Cover it with vinegar and 1 / 2 cup of water. We let soak for 24 h. in the refrigerator. After 24 h.
scurried back. While in a saucepan melt the butter. When we take the back melted and cook over medium heat until it is done and the broth is consumed. You can add pre-soaking broth strained, but the butter flavor is stronger (this is going to taste, I put it).
When the tender is pulled back into the container (with lid) where I go to save and you add butter to coat.
Up here in the recipe is back in black but I am a zurrapa in the background, so I put pepper, put it so it will not burn out and bitter.
Moves 2 minutes and departs, that had a little meat was added a few pieces of back ground, take a small jar for breakfast the next day with a good muffin, delicious butter blush.
The rest of the spine can be served cold, sliced \u200b\u200bwith a little butter on toast, or the "heel" of spine is heated in the skillet and served with fried potatoes, fried eggs. Hope you like