sauce, cold-sliced as an appetizer, or even torn as a filling for sandwiches.
The classic preparation begins with careful cleaning, then cooked in a broth flavored with garlic, onions and bay leaves for a long time. After the meat has become very soft, we remove the outer shell, so that the delicious and tasty meat becomes visible. The recipe with tomato sauce – onions, garlic, thyme and fresh parsley – is a real treat.
Consume with common sense
As with any richer meat, moderation is key. Weekly
two to three times
