Photo album Baked Bondiola
Mar Del Plata
With tomatoes, rosemary and some secrets more, delicate and soft as butter.
The Bondiola (neck roasts) is the meat of the pig's neck, between so-called long chops and the head.
The meat is like that of the chops, but boneless with a little more of fat.
But this extra fat disappears logically when the meat is cooked in the oven for 4 hours or more in order to be soft and delicate ...
Sauces for the bondiola
photo uploaded more than 3 years ago - never