Boiled bacon roll

1. Scrape off the dirt from the bacon skin with a well-sharpened knife. Then thoroughly rinse a piece of pork under a stream of cold water. Put it on a board and cut off too thick or protruding parts. Rub the inside of the piece liberally with salt and a mixture of ground peppers, carefully rubbing the spices into the fat.

2. Wash a piece of veal and dry it with paper towels. Then finely chop it with sharp knives.

3. Peel carrots and garlic, rinse and dry. Cut the carrots into small bars, and cut the garlic cloves into slices.

4. Put a layer of fat on a board and evenly distribute the pieces of veal, chopped carrots and garlic on top of the inner side of it. Then sprinkle abundantly with dried dill.

5. Take the edge of the fat with your hands and, pressing it tightly against the board, roll the pork inwards, trying not to let the filling shift and fall out of the middle. At the same time, try not to leave any gaps in the middle of the roll. Next, tie the roll with a tight rope so that during cooking it does not disintegrate and the filling does not fall out of it. Put the wrapped and tied roll of lard in a regular food bag and tie it tightly.

6. Put a bag with a roll in a saucepan of a suitable size and pour water so that it completely covers the roll. Add bay leaf, peppercorns and allspice to the pan. Boil the water and reduce the heat to a minimum. Cook the roll on low heat under the lid for an hour and a half.

7. After the specified time, remove the bag from the pan. Pull the roll out of it, cool it and remove the ropes. Then put it in the refrigerator for a couple of hours.

Ready boiled roll of lard to serve chilled, sliced into thin circles.

Bon appetit!