From the entire flank we trim only the central part, in order to obtain a smaller and leaner part which put into a net previously seasoned in salt, pepper, garlic, rosemary and bay leaves for 8-10 days, turning frequently.
From the entire flank we trim only the central part, in order to obtain a smaller and leaner part which put into a net previously seasoned in salt, pepper, garlic, rosemary and bay leaves for 8-10 days, turning frequently.
