Welcome to "La Cocina de Yamandú". In this episode, we introduce a new way to make homemade bondiola, using very little salt but achieving an incredibly rich and authentic flavor. Traditionally, bondiola is completely salt cured, but we have revolutionized the method by simply salting it and hanging it to rest for 30 days in the cold. Yes, you heard right, only 30 days and with little salt! Join us on this culinary journey where I will show you step by step how to achieve this exquisite artisan cold cut. And of course, you won't miss the best part, trying the final product! Enjoy authentic artisan cuisine with an innovative twist!
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Негізгі бет Тәжірибелік нұсқаулар және стиль HOMEMADE BONDIOLA NEW METHOD VERY LITTLE SALT | How to do 🍖
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