Wash meat, dry with a paper towel, lard generously with whole cloves of garlic, do not use salt and pepper very sparingly. Then roast in the oven at 200 degrees for approx. 30 minutes according to instructions (with 1-2 tablespoon water) Let cool completely, store in the refrigerator. Buschenina is served cut into 5 mm thick slices, served with fresh baguette.
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