- Grey knight mushrooms
- Fatty bacon
- Sausage conserve
Boil the potatoes and then mash them. Separately, fry the fatty bacon - having first cut it up finely - and the grey knight mushrooms. When they are well fried, mix them together with the potatoes, garlic and parsley. Serve accompanied by the sausage conserve.
Conservation process: Take the pork ribs, loin and white sausage and leave them to stand for a couple of days. Then fry them in either lard or olive oil. Take a few earthenware pots and fill one with the pork ribs, another with the loin, and so on. Then, pour the hot lard on top until the contents are well covered. If you store it in a cool, dry place, it can be kept for a long time.