Carne de Cerdo Mechada

Stuffed Leg of Pork

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 5-6 lb. leg of pork
  • 4 oz. raw ham, coarsely chopped
  • 1 mediu


With a steel, or with a sharp, narrow knife make evenly spaced holes in the meat, about the thickness of one’s little finger, almost to the centre of the leg. Stuff each hole with a little of the ham, onion, green olives, capers and bacon. Season the meat with salt and pepper, garlic and vinegar and leave for about an hour.

Heat the lard or oil in a casserole large enough to hold the me