INGREDIENTS 1,200 kg pork meat 6 garlic cloves, halved 150 gr Horio Mature Graviera Cheese, cubed Salt and pepper
- Pierce meat using a little knife and fill each hole with garlic, Horio Mature graviera, salt and pepper. After you finish stuffing, season meat with salt and pepper.
- Preheat oven at 180 C.
- Wrap meat with parchment paper and foil and put it in a baking pan. Bake for 2 ½ hours.
- Unwrap and slice the meat. Serve with green salad or potatoes.