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Lágrimas sticks

Meat 'fingers' from the ibérico pig. The meat is cut away from between the ribs of the pig.

Ingredients

Làgrimas
Herbs of your choice
Chopsticks

Preparation

  1. Cook the meat sous-vide at 65°C for at least 4 hours and up to 20 hours.
  2. Bread or sprinkle the meat with herbs and fry until crispy.
  3. Skewer the meat to serve as a tapa.