| 摘要 |
New cold meat product of the "cochinillo" suckling pig type, and procedure for the manufacture thereof. The procedure comprises the gutting and boning of the suckling pigs, followed by salting, seasoning and leaving to stand for 24-48 hours, after which it is (optionally) stuffed and sewn back together. The product sewn back together is roasted at 180-330 degree C for 3.5-6 hours. The product obtained has applications in the food industry. |
