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4
Easy
Published 1974
The strips of fat pork, rolled and tossed until well coated in the mixture of garlic, herbs, and seasoning, are each forced with one’s finger into a deep, narrow incision pierced with the grain of the meat using a small knife; depending on the size and the structure of each piece of meat, it may receive one, two, or three lardons. The double purpose of seasoning interiorly, forming tiny pockets