Boiled puzanina roll

20 servings
2 hours

Cook the undercooker (puzanina), salt, garlic and a few sprigs of fresh or puffy thyme.

Rub the meat well with 1 tbsp. spoon of salt.

Squeeze the garlic using a garlic grinder and rub the inside well with the garlic.

Roll up the undercrew with a roll and pull down with twine.

Boil over the water, salt with the rest of the salt, put the roll in a saucepan and add the thyme. Cook after boiling at a very slow simmer for an hour and a half.

Cool the finished roll, put under the press until completely cooled. Remove twine. Thinly chop the roll and use for sandwiches.