Pork livers with bay leaf

Preparation:

Preparation: Clean the liver and cut it into pieces of about 30 g each. Cut the net into squares of about 15 cm per side, line them up on the table, add salt and pepper and arrange a bay leaf in the center of each one and a piece of liver on top. Wrap them in bundles and brown them in a pan with the lard, turning them until they are cooked to perfection, golden and crunchy. Serve them hot.