Obs de ciun in brine

Obs de ciun in brine
Obs de ciun in brine 5 1 Stefano Moraschini


During the slaughter of the pig you put aside the back bones not completely be hulled.

Then you achieve in a suitable Bowl with salt, Bay leaves and a bit of Juniper lasciandovele for a week.

Then you do the individual pieces to dry in a cool and well-ventilated place.

Finally Cook the bones without salt and serve with boiled potatoes and cucumbers large to immerse in salt scale.

Obs de ciun in brine

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)