Ingredients

1 kg of pork crumb cut into two or three pieces

100 gr of local bacon

2 red onions

1 carrot

1 celery stalk

Rosemary

Sage

Fresh thyme

Salt and pepper as required

Olive oil

1/3 bottle of Schioppettino di Cialla

Preparation:

Chop the bacon with a knife and fry together with the cheeks.

Once the cheeks are browned, add the chopped vegetables and sauté again until the vegetables have dried.

Add the Schioppettino, salt, pepper and add the rosemary, sage and thyme. Cover and finish cooking over low heat for about 2 hours.