Oss De Ciun in brine
Recipe second for 4 people based on Pig.
Preparation:
Preparation: During the butchering of the pig, set aside the back bones that are not completely stripped of meat. Then place them in a suitable container with salt, bay leaves and a little juniper, leaving them there for a week. Then let the individual pieces dry in a cool and ventilated environment. Finally, cook the bones without salt and serve them with boiled potatoes and large cucumbers to be dipped in salt flakes.
Ingredients:
Ingredients: Bones From The Back Of The Pig - Salt - Some Bay Leaves - A Little Juniper - To Serve: - Some Boiled Potatoes - Some Large Cucumbers - Salt In Flakes
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