Preparation
· Cut ribs into pieces of 5 cm length and bacon in mouth-friendly pieces, loin and liver in thin filets

· Heat some olive oil in pan, roast lard till it dissolves, add bacon and ribs together with garlic

· When they get golden, add loin and liver filets, as well as pepper, broken into pieces by hand (do NOT use knife, try the Balearic way) and laurel leaves, add seasonings.

· When pepper is well done, add potatoes already pre-roasted in separate pan, mingle gently and serve

			Ingredients 6 raciones 6 Portions ½ kg loin 300 g ribs 200 g pig liver 200 g bacon some lard 2 red pepper 1 kg potato 4 laurel leaves 1 garlic head ½ cup olive oil salt, pepper OPCIONAL: 200 g pig lung and 400 g mushrooms