CHICHARRONES

INGREDIENTS:

  • Enjundias (a fatty tissue found in the belly of a pig).
  • Salt.
  • Water.

PREPARATION:

Cut the enjundias into pieces of approximately 10 cm (they will reduce later) and wash them.

Place them on trivets in a pot over the fire with a little water. The fire should be low to cook them slowly.

Stir frequently while they are cooking.

Take them out when they are well-fried because they have released all the fat and start to sizzle. This is the moment to add salt. Typically, they are made a bit salty, but you can make them to your taste.

Serve cold.

The remaining fat in the pot is strained with a gauze by pouring it into a small container. When it cools, it solidifies, turning into a white and soft mass: this is the lard that will be used for making sweets, although it has other uses such as greasing shoes made of material or even relieving the pain of a "borcino" (sore) or that caused by swelling anywhere on the body.

 

You might also like
|
|
© Copyright - La Subbética Punto Destino