Ingredients:

(8 people)

1 Pig Tongue

200 gr Pig pig

200 gr Bacon

1 Pie of Pork

200 gr Costilleja

6 Eggs

1 Leek

1 Carrot

1/2 Onion

2 garlic

some branches of Parsley

some branches of Oregano

Minced Cookie or Breadcrumbs

Olive oil, salt and pepper

preparation:

Bleed the tongue in a container covered with water, resting 24h in the refrigerator

Once bled, rub with coarse salt and lemon juice. Rinse in plenty of cold water

Shave, with the help of a knife the nose and feet of pig

To deposit a pot with water and salt to the fire, all the clean meats next to the leek clean and chopped and the carrot peeled and chopped

Boil over medium heat about 2.5 hours.

Separate the meat from the cooking juice and let cool for 15 minutes

Remove all the bones from the different meats, as well as the skin of the tongue

Chop the meat roughly and reserve

Peel and chop the garlic and onion

Sauté in a large pan with olive oil, garlic and onion, chopped

Once browned, add the oregano and finely chopped parsley and salt the preparation

Remove from heat and place in a bowl

Beat the eggs and mix with the previous preparation

Put the stuffing in a clay pot, previously greased with oil and sprinkled with chopped biscuit or bread crumbs

Bake at 180 ° C about 35 min

For the sauce ; Peel and chop the garlic and onion

In a pan with a little oil, sauté the garlic, onion and bay leaf over medium heat for about 8 minutes

Add paprika and tomato pulp,

Sauté over medium heat for about 5 minutes and rectify salt and / or sugar if necessary

The finarl result of the dish is a cold meat, which can be accompanied by a salad top and the tomato room. It can be served hot, cold or warm cold