Fiambre (Cold Meat Terrine)

Ingredients

• Meat (beef or veal)
• Chicken breast
• Veal
• Jamón (cured ham)
• Truffles
• Salt
• Manteca (lard)
• Caldo (broth)
• Fresh herbs
• 1 glass White wine

Instructions

1. Slice the meat and open it lengthwise, keeping it connected at one edge. Cut the chicken breast, veal, jamón, and truffles into strips and layer them over the meat, which should already be salted. Wrap the meat around these layers, press firmly, and sew it closed with kitchen twine.
2. Place the bundle in a heavy pot with manteca and brown it on all sides over the fire. Once it has taken color, add broth, fresh herbs (hierbas finas), and a glass of white wine. Allow the sauce to reduce. Remove the meat from the pot and place a weight on top to press it as it cools.