Bondiola salada casera

Carlos is the revelation 2017, how could I call him the master of the yari shuter, the truth is that I don't like the titles, but the truth is Meagan. Well, sir, really the one with the chorillo, the sir makes an invoice but he is not a baker, he is not a baker, he makes some preparations of cured sausages with pork and several others that are really a delight. He came to make mortadella here I remember laola well and today we are going to make one a

bondiola

bondiola

bondiola the pepper a bondiola pepper more classic not more classic but it has its average back I think we have to try this This is how we are understanding thank you very much Don Carlos Look what s m what this is is what we have to achieve today we are going to kick off to be able to reach this product within 60 70 days fixed product look what it is look what it is she is telling me that she has 6070 days of parking 60 70 days of parking here we see it well This m in the color that we can have of the product this is important leave it still leave it still this is important for That by the time we go to buy and we can appreciate, eh, a symptom of quality is the color, within my enormous and vast ignorance, you show me this like this and I tell you, this is a mummy older than Methuselah.

I wouldn't dare, I insist within my ignorance. I would look for a clear brighter color. Not here what I have to look for are these colors, quite the opposite, clo ign that it dries very clear that it is very dry and apart from that the bonda has the particularity of having streaky grease that is not going to work as a lubricant like a solvent that will help us bring out a lot of flavors. So the muscle will be dry, well contracted, but the fat will provide a great contribution of flavor and we will have it there, so the bondiola is worth it if it is very dry. and of these colors well edges well Now you start from a bondiola of a standard pig This is exactly a standard pig And what happens is the difference in thickness is reduced Not clear here we are going to have we are going to start with this bondiola this is a fresh bondiola a common pig yes a kilo and a bit almost two yes they are pigs that are in slaughter weight around 105 107 kg and what happens during the drying process what we are going to obtain is a reduction of 40 50% of the original size looking and AC time the clear weather the drying process the time nosch takes away things from us takes away things from us time well dear Carlos how would we start now the pig is dead we already have the bondiola the bondiola We are not going to disgrace it because the bondiola precisely has this characteristic that we can see here we have muscle groups with mixed fat Yes and what we are going to do the first thing we are going to do is cure it with salt to cure it with salt we have the salt as we had the as we had the other time the bresaola remember the secret from the other time that secret no vuero is a secret now you can the secret is that this salt has a little sugar to favor the curing process we are talking about coarse salt coarse common salt more or less for each kilo of salt 200 300 G of sugar for each for each kilo of salt of this salt that we are going to remove up to here for each kilo 200 gr that is 20% of sugar 20% of sugar exactly So here we would have to be calculating around five soup spoons approximately it is fine but oh well today we have a new dry let's go to ap sec alone Let's see it's very important it's very interesting and it's going to allow us to play a little with this Adventure make a bondiola at home we're going to add a little lemon zest to this bondiola that's going to It makes it take on a very particular flavor and aroma as time goes by.

Let's see what it does. No, these rubs don't work as an antenna. It doesn't work. It doesn't work as an antenna. But they are very rich. I imagine they have a lot. Don Carlos, how much do you like them? put that mixture of mir mir look over there as it is Yes we are going to put a little of the zest here notice that he is greeting like this without him calling and there it is he didn't tell me How much salt is it cover it completely Put it like this a what we are going to do is this cal mir we are going to rub it it seems that in the middle something something something something put something in it some little secret put it in the middle no you haven't missed anything no we don't look stupid but we are not stupid something acidic he put something yellow something yellow it could be a lemon it could not be a whole lemon not a whole lemon a part of a lemon honey does the ace salt also this rubbing job is an energetic rubbing job with a lot of force there is a familiar hand Oh you are taking care it is like a rub is like a when a cramp has a rub rub and rub it rub is to rub and go to the sensation to the touch is to rub rub rub rub until one feels that it breaks the grain of salt breaks S as twinned with the exactly a full communication It's not just putting anything on it, not just that, and then well on all the faces.

Yes, we do it well on all the faces, here we turn down Now, and then at the end, as if to round it off, we grab it and we're going to rub it so that there's a little bit of loose salt left, yes. There is a little loose salt left and we are going to send it as simple as possible because then 1 kg of coarse salt at 20% with sugar a little secret that you put in it and then how much massage time would a 2 kg bondiola take around c 5 minutes 7 minutes look here what we have to be clear about is that it is better that the massage is over and not that the massage is lacking, but more generous with the massage it will not happen either And what is happening here what we have to ensure is that the salt is in contact Look, it's already starting to dehydrate.

In other words, the salt process is very fast. It's starting to act. So what's happening? Let's grab this now and send it to the refrigerator at a low temperature and leave it in the refrigerator for a week, like a week in the refrigerator. a common refrigerator a common refrigerator exactly uncovered we will see that on the third day I can cover it with film if you want at this moment it would not matter it could be covered and it would not affect anything yes we are going to have to And this is very important especially so as not to Those who do it for the first time and do not know the process well, more or less on the second third day, what is going to happen is that the hemoglobin that is inside is going to start coming out.

In other words, the roasting pan is going to fill up with liquid. then a roasting pan of a Colorado liquid will make you think that blood is exactly blood, a cola drink that was spilled somewhere, something like that. Not necessarily, but blood hemoglobin, a couple of sang chorizo, that's a black pudding, we donated it. No, that doesn't change either. Of course that's clear, more or less on the second, third day, we grab it and throw it away, yes, we have a little bit of salt left over from what we prepared, we take it with a light rub, yes, yes, more.

Now, yes, more as an aesthetic issue because this one is already going to be almost gone we are going to have the the liquid is going to go int we put it like this so that it is White and ready that on the third day on the third day and then and after that we leave it this we leave it on the Hillside until the week 10 days more or less let's see let's go see what we have to see look we have to see this bag Ah no Of course look at the finished product initial product product after 10 days look at the dehydration we already had due to the salt the process drying is precisely what salt does, the salt removes the excess water and it will be that later This will never go bad again after two years it will become a mummy yes, as you said, like a mummy never will It's going to ruin, yes, it's not going to be ruined Why Well, it no longer has, there's no water left where microorganisms can grow.

It's very good. Let's look at it for a week. Look at the dehydration. There has already been a change. Well, well, important. Yes, well, let's keep this always good. the plate a tall plate the bondiola due to the issue of the hemoglobin that is released exactly Yes that is important and in terms of grams of weight you start with a 2 kg bondiola the final product when it is put in the net and for sale to the public How much does it weigh Look, it will be between 1 kg and 1 K 200 more or less that's right that's right 40 50% in a finished product then you also have a finished product in which one considers to be the super optimal Yes the super Premium and then for my palate too because here what we are going to talk about is how to build it afterwards What is the right time to eat it out there and the palatal you see changes according to what each of the people likes like then there we can see It may be one point less.

Look at this one here, this bondiola here, which is a Cerrina bondiola, has one point less than the other. It's not as dehydrated. It's not exactly as hard. It's softer. It's softer. It's more tender. It's also good. This then later. about how many days more or less this after a week 8 days this is actually 8 days or days och days yes Well now what we are going to do permission now is spicy but the spicy is delicious why not Ah It's still giving you you fly yes to me let's say I don't know when when we can evaluate ourselves and do a little control over the production that we are having let's say not only the the production but also for us the issue of flavor is super important is the final aftertaste that If you stay in Boca, let's say that you have a pleasant taste that allows you to continue eating other things.

Obviously, here we are talking about a spice that is super powerful, we are talking about the mother of a large part of the spice family. which is very important and despite that notice that we can find it harmonized we have a good one that is super well parked this and And that is very important and one of the very important things is that the final taste is healthy that noy times V things in the mouth and there they have little taste they are sweet but then the salt comes out violently there is harmony but it is a little bit of water I need eh Of course if someone wants to give me a little bit of water it wouldn't be bad Well after a week we have it there we have it here from the bondola from the bondiola this cove permission eh we are going to do it here we are going to hit it a move please ba bathe the baby he has to have to get everything clear here we are going to remove absolutely all the salt yes it is advisable to let it soak As you do with the cod.

Look, you can soak it for 12 hours in the cold. If you want, it wouldn't be bad at all, nor is it completely necessary. The truth is that, as we said the other time, we should leave it for a second stage and let the expertise of the People, as they do tests, don't worry, and there are times when it helps you correct an excess of salt very well. There you take out the excess water as well. No, here we take it out, we take it out a clear exactly because we are not going to dry it much either. because this one that you have now is where we are going to put together the mixture, there it is ah Thank you very much, we are going to put together the mixture of spices that we have here, which in reality are we are going to work with a Blend of peppers, a classic Blend of peppers, very simple, super nice this one that is nice to work with that we have black pepper white pepper and pink pepper black pepper like this Gro mode wood contribution heat contribution White pepper aroma Exactly White pepper aroma of important heat and then Pink pepper a lot of fruity aroma a lot of perfume aroma Yes, it's like to finish the perfume here, the people at home can play, they can play with a kind of pepper alone, we can do whatever we want here, it's how we draw a general line and I see that the fences are thickly divided, which is called pepper. mignonette That is, not ground into powder, but rather with particles of small granites, ground coarsely, it is exactly broken so that it releases, but it is not the one that I propose, but as you said, Juan, the one that I propose is the one that I will do. to say now but this is to play it's to have fun it's To go looking for different alternatives looking for the return cl exactly So let's try How nice Friday is nice right How nice because the teacher has it so Clara so Clara but he transmits it to you and it and The truth is that the explanation is very clear and the product that you make is very delicious, very good end but thank you very much eh How was the dinas the Din the dinas of tandil yes the dinas of tandil this is a family business We do it with great pride ago We have been in tandil for 35 years And who inaugurated it some uncle some his father his father Yes my dad and well Elo And there we learned yes aside we had no choice really let's say this dad is a loving father But he is also a very demanding guy and well and and one was growing working and well nothing We were developing you have been trained in a spectacular professional way because the product is very good and not only are they in tandil is the head office Of course in tandil we have the factory and then here we have in Martínez and in sanico we have two separate premises that we do distribution, not also of course But we have two own premises, one in Martínez and another in San Isidro that are called dinas salumería dinas everyone is called las dinas this I tell you in case of doubt because her name was Dina my mother, my grandmother, my sister and my niece and the truth is that my grandmother passed away last year but until last year there were the four generations of the dinas, they were the Din las dinas Exactly Well, what she is doing is smearing a mix of White pepper eh red and that bondiola that has a curing age of one week, one week exactly, let's remember that he started from a fresh bondiola of approximately 2 kg.

He stuck it in the refrigerator on the third day, there was a whole pile of blood around it, he changed the can and immediately emproled it and covered it with pepper and withthe same humidity of the monda everything is well impregnated exactly it is and here we are going to do it we are going to do it now we can do it later but we are going to do it now a little bit a little bit he is going to take her out for a walk now that she is pretty of course Now that it's pretty, let's go and tie it so you know why.

So that it can be shaped and not deformed later in time. This is very important because this needs to continue working in quotes in the refrigerator, yes. Ah exactly from now on. what we're going to do cl over there it's squashed of course it's squashed keep the shapes ball What happens if I do it the same thing you did with a for example with a perfect pork carrer you take out you make a loin a loin of course a loin that can be stuffed Serrano can be the less fat pepper it will have less fat it will be super lean and the loin Yes we are not going to leave the loin crazy for example 70 days of parking of course much less the loin I would tell you like this what to I like it 15 days We give it a week of aging in the refrigerator with cold then a week of temperature only with this process and only Well I say Only with this process there is no type of risk of virulent bacterial appearance this to an enemy one that oops this recra her in principle no Here there is one thing that is interesting with these cold cuts the vast majority of the time What happens if they do not reach a good port they rot and when they rot they rot that is to say it has a bad smell bad color you quickly realize Afterwards they may have some deterioration, for example, I don't know how much humidity is on the Ladera.

The temperature doesn't drop enough. How much would the ideal temperature be? The temperature between and 4 gr is fine. 4 gr. Yes, and then what happens and the rubbing here is the critical point, they would say. The rules of what we have done so far is the salt and the rubbing afterwards, let's see and this is how very clear the lemon thing about adding the pepper everything that is flavored is flavored but the Salting process is working strongly with the salt to rub well, give it 8 days between s and 10 days on the slope to release the humidity well and and now the process that we are going to do now of balancing 10 days on the slope is essential but we start with the rubbing if we have badly rubbed if we didn't do it vigorously if I corner the secret it's the masseuse Marco has been cutting 40 minutes or so ago he's going to stay after hours Marquito is also sweating No he already has tennis elbow so don't rest for a little while you're leaving Let's eat all that, you're going to make swi for everyone with a little bit of you too with milá maruchi Carlos listen to me here we have more Marcos rationalizing the force out of doubt without energy looking Marito Well the important thing is that this is in process It's still in process It took a week and that was when the smearing with all this pepper the pepper can be recovered in another yes in another for another bondiola to cook not to eat raw Yes but to cook quietly what is next what is what is next is of H day 8 day 9 until day 18 day 20 balanced in the refrigerator cold Yes the same cold of 2s of 2 4 degrees there yes we do not cover it we do not cover it no nothing because now the process of course begins the process of dehydration by aerobic exchange yes So what happens, the salt will continue to penetrate the salt will continue to penetrate and after the water that is inside will begin to slowly come out into the middle, at the beginning you said that on day three there was a large amount of liquid coming out but then it stopped. it decreases then it decreases why because there is less liquid left to come out the the way to get them out changes And then drying becomes a more arduous task Yes, that's also why these products When one analyzes it from the palatal point of view you have They are products that you have a flavor growth a development a plateau and then a decline Why Because while V taking out of water at the moment and someone wants in their house to start making these small quantity at first trying exactly small quantity and simple easy recipes like this one can be, then we can change, we can go our way is to work on the espart, work step by step exactly in small installments and with great care because what worries me is that due to bad practice someone is going to end up in a hospital because you saw because you didn't know Oh, I was knowing and it turns out that there was an incredible proliferation of bacteria or here there is no, there is no strange trick, it is the salt and this is an ancient technique, one thing that is not, this is also super important, no, I don't.

The control of the raw material had also said to Sure, you grab and bring a bondiola like this one and the bondiola is aged, it doesn't look good or it was subjected to high temperature or I don't know exactly starting from optimal raw material. And that looked at the We did it again with the dungarees, now I forgot But what do we have to see? Nothing that is bloody, that is shiny that is not opaque, let's say that it looks healthy that it has a fresh fresh look. Of course it doesn't have a slime on top that is That nothing deteriorates it are small details that also make a good consumer.

So we can go deeper then from day 7 that it was smeared with the peppers and that is at the discretion and taste of the person who is making it with the possibility of modifying it later because It was very spicy I make it less good you put it back in the refrigerator we put it in the refrigerator until the day Look what I'm writing down because this has to be taken into account until which day we are going to leave it on the Ladera 10 days 10 more 10 more That is, it is on 8 a.m. until the 18th 18th 20th if we spend two days Nothing happens The important thing about this here is the important thing about this This is very important that it is in this in this type that air enters from all sides to all sides is not in contact with the plate, of course why because what we need is to help the bondiola release all the water it has inside.

So what happens if we have a surface that is touching 100%, that surface is not going to release water and then What happens? There, in reality, it does release water, but what happens? It's going to be pumped. Of course, it's between the wall of the product and the wall of the container, and then a whole layer of humidity is generated and bacteria grow. That's where we start if we can't have it in one plate like that I would tell you not to do it And if you want to do it anyway, what you have to do is every day you turn it a quarter of a turn and finish with a champagne but we are still talking, it is not necessary to be in the mountains of Tandil to do this if the clasales are from Córdoba you can do it in the humid city of Buenos Aires too but in the refrigerator in the refrigerator.

There it is and after 8 or 10 days in the refrigerator you are going to take it out and here it is now We made the tie and this handle and we are going to hang it in a place that is dry. Ah, to go to tandil to Córdoba. Yes, but we can, we have a place in the house, although in the mansion we do not have a basement, we have a place. healthy where we can perfect the drying that is the laundry room if we have a laundry room that is dry in general of course exactly apart everything is richly scented Not true not true of course there doesn't have to be any draft of there doesn't have to be any draft of air we need an even temperature We need a humidity that is around 75 82 because usually in the laundry room there is the hot water tank that generates a dry climate.

Well, it is a good fact, there is light, nothing, protect it from light that does not give it direct light, but it does not need to be dark, let's say There was no problem like the palao basements of course the basements of the palace we knew how to do it very well but well no and then what happens and there we are also going to leave it there you can leave it for at least 20 days 25 days Yes of course exactly Remember calab that we start with a bondiola of 2 kg and we have to get to this yes and notice that here we are just the mit a little 8 day 10 later You know that there are many people who are watching us many people throughout the country through public television Argentina and want to return to see the Bond process in raw form, it could be a coincidence that I started a new mondiola but the musician da capoo, but with all the information we already have, we already have something to review.

Let's wait and see if I remember, not in a chant, we're going to do it. to help there we have a bondiola of approximately 2 kg first we have to see those properties of that fresh meat what would they be coloring Hum here here we see it very clearly yes look we have a bondiola of 2 kg we see the color we have a very light color very pink good characteristic of the cut pork the fat the fat is not yellow we do not have a slimy surface the slimy surface of course you know what the slimy surface is the slimy surface is an excess of moisture and in that excess of moisture for a long time bacteria began to grow.

This serves to It doesn't need to be stuffed so if you create a bondiola in your house, that advice is also useful about how it looks exactly. Let's say the bondiola that you wouldn't put in the oven, don't make it salty. Let's say there, you can have a maxim every day, which is fine, Clara. so well here we can see it we see the coloration look at the muscle it has different types different faces with different colorations but they are all healthy ranging from Ros to burgundy or from Pink to salmon it is very impeccable the fat is impeccable We are not going to touch it we are going to touch it Let's leave it as is and well and we're going to add it here we have the salt and remember we rub it ah no but I forgot the secret again no but now real secret Well I'm going to say it so the secret remains secret The secret is to grate the peel of lemon on top of the bondiola without reaching the white part, that is why it gives us bitterness and throughout the salting and drying process it is going to make it have very interesting aromas and taste no no for me what he meant again to hook up he doesn't want to come to the program anymore for me he doesn't want to come to me anymore I would love for them to find out back he doesn't let us see we are going to leave him alone we are going to leave him alone he doesn't let us see sir how what is happening please they are harassing me What I do remember, Juanito, I don't even see it, you have to prepare a mixture of 20% coarse salt with sugar, mix well, that has to be mixed well, put a kilo of salt with 200 G of sugar and that is essential to give him a therapy massage of at least 5 10 minutes but that massage is not superficial it is a massage a scrubbing like that something like that a chain thing exactly but we are doubling the power the back cont gives you loving strength of course that is also very important we must transmit affection in this and and it comes out The bondiola sandwich obviously the bondiola sandwich they took out to sea cut you have to cut no sir director each sandwich has a first and last name please eh I don't see it I don't see it moreli I don't see moreli I don't see well then fate look look at this eh do well This the teacher eh ha Inc we are rubbing you see that the grain is disappearing it is losing the white color to be transported it becomes transparent and notice this detail see there we already have how we can be a ball of salt that this is with the juice that lengthened the bondiola the water eh goes away that is a good index a good this indicator sorry Better a good indicator that the bondiola would be good Carlos If I want to change eh the pepper for seeds of coriander grains I can play a little you can play once Once we finished salting the bondiola, 8 days had passed in the Ladera.

Yes, we took it out, washed it, and made the pepper Blend. There you look for a different destination. Look, in fact, we brought this here, it is a bondiola with sweet paprika. Ah look, there it is, this one here is a smoked bondiola. The important thing here is to choose the spice you like or the way you like it. 8 days are basic for everything and then you say there say this I want to take next to the pepper next to the herbs go the herbs go the herbs go the spices go leave it alone natural dry herbs do you always recommend dry herbs yes herbs Yes better dry herbs you can work at the beginning as I always said first step the simple dry herbs and then we go lifting yes prune heat is lifting it is not lifting hot we are integrated with the FR with more this 502 in the afternoon of the Argentine Republic 26 gr 4 good Spring Spring ci of Buenos Aires What a nice nice week laro as we always tell you we want the photo from the window of your house through the hashtag we want the photo what is happening in your town your city in your place send us all those photos through the RS social networks, Twitter, Facebook, you have Twitter, you have Facebook, we don't have Instagram, now imposing this strong attitude because you can show a lot of photos, little videos, let's say for us that one has to show and tempt the image.

It is very tempting, that one lives it for experience we are on television the image It is very tempting and Well really re Well ready there would be Instagram sir you don't have a Face my beautiful people Hello it's hot well dear Carlito the dinas for everyone Eh then after that that courtship that courtship that I had now You leave it in the refrigerator 2 cu degrees 2 cu degrees 8 days to 10 days there is no problem but those questions are key on day three remember your love and close the can because it will all be there a spurt of blood is natural natural is more If it doesn't happen, let's worry because something is not going well.

Another question out there is stupid, but what part of the year do you recommend to do this? Drying issue for the drying issue. The truth is that autumn, winter, the first part of spring are the most indicatedmore indicated really there we run less risk the climate really helps a lot let's say we who are dedicated to manufacturing this really do it all year round But it is also an industry or a process that we have to slowly force it to do To turn the winter climates into January, for example, you understand me But well, we are actually going to do this as a hobby and what we want is to eat something delicious that we make ourselves and we are really here today, eh I don't know, April 28 is a fabulous day to start it, of course, almost not Spring Spring exactly we are we are spring autumn As a philosopher said a while ago a question that we are going to ask together with the boy Juanito please send it there on the third The chata changes it on the 8th decides What is the final destination of me options please doctor of final destinations exes options Well let's go very simple what Juanito said herbs Ah but herb Pao me What herbs I don't know herbs of provenance since we are the This goes with an oregano oregano with a Rosemary I chose the herb that you like that would be a bit of the maximum now sage now what you have to be careful with these is but I insist with my ignorance and the desire to learn hey you tell me parsley parsley and I tell you Yes I am a parsley but a dry parsley I recommend dry the Parsley is medium, I like Provençal, for example.

Well, Provençal is great because garlic goes very well, so it's spicy. If you like it, it's great. What happens with garlic? Be careful with garlic. Absolutely nothing happens if it darkens the muscle ahb that's a detail so it darkens What happens if we have a different coloration don't be scared actually nothing happens it's a product of the garlic but it takes it to a border yes or no it tends to make it look like it's going to try to blacken a little yes that is what you are going to look for Oregano also dyes with a little black Yes the herbs are generally going to dye but there is no need to be scared here look how to take an umbrella idea like that and take it in general what we would have to be careful with is first decide what herbs we like.

For example the case of herbs and then think about what level of dominance we want it to have because let's imagine that we are going to set the day on day zero where maturation begins and then the minimum will be between 45 and 70 days in contact with the herb So what happens if we put an herb that is very predominant and we don't like it that much, it's bad, it's a bad combination, there is a smoked paprika that has a lot of presence, there is also, for example, if you ask me if you ask me if I do I like smoked paprika, what I would do is a Blend of normal Sweet paprika and smoked paprika that is also spectacular, but I say to tone it down a little, there is something that you say, no, not that, absolutely no, no, for example, no, a tla with dulce de leche, no. another thing that no once leads milk that does not lie no for example Rosemary a lot Rosemary No because it gets very strong Rosemary they are only very dominant the thyme is the bench The thyme is more delicate softer yes but there you have to be careful if you like the Provençal goes to the Provençal the garlic let's say from a normal Provencial I would start with a Provencial with 50% garlic But why with 50% Why Because the garlic leaves throughout the time it is going to be macerating it leaves Let's make that one very dominant, it's already been 8 days and look how it's lost its volume, we've changed it.

The flat on day 3 is perfect, day 8, day of the baptism, day of deciding its destiny, so good, take it to the moon, eh on the 8th LL the moon Ah we have paprika here we have paprika I think the paprika is good good it's very good but the paprika is like it's going to absorb it it's going to absorb it and it's going to absorb it the paprika is going to absorb it it's going to absorb it The paprika will be left, which is nice, it is a fairly neutral spice, it does have a sweet flavor.

In general, we all like it, even though you are not taking big risks, it is not a risky situation that you do not know. It's not going to look good. There are different qualities too. Yes, there are different ones. Fundamental is basic is the ABC the original product the product itself has to be of very noble quality so that later all the preparation is that way you can't expect to reach a good final product if you started with a used one from the year 70 exactly the success the sum of the parts let's say that is clearly like that and here also the same thing Put paprika maos paprika paprika and we put it and put it like this with ganit of course we always have to put a face to it because what we want is that in some way like soldering it that it melts that it becomes a single thing s and And what are we going to do to it in all the time that we are going to give it what we are going to look for Is that the spice ends up being confused with the muscle so really the mechanical work the physical work also transmits the spirit of what one wants to do, it is essential how much passion he really transmits apart from his knowledge, it is not noticeable that the one that I tell you with great affection, you have sucked it, that is, your father transmitted it to you in the best way and to do things with love. and professionalism how great good how great Thank you very much thank you very much that So we send it now on day 8 for about 10 days to the refrigerator exactly from bottom to top and then we are going to hang it for 20 more days in the laundry room and then we are going to put Carlitos on it panetti The king of bondiol impressive Carlos the truth is that he is great good so on instagram I'm looking for the dinas the dinas chacinados the dinas chacinados I'm not going there aar or to Martí to Martínez or San Isidro Dina salumería well dear many thanks next time much see you next a big one we won't go another big one supu estang