Small Rolls of Cured Meat

- 4 slices of cured meat
-100 grs of duck’s liver pâté
- 100 grs of quince preserve
- ½ teaspoon of black pepper
- 2 Tbspoons of oilve oil


It is important to have very thin slices of the cured meat.

The day before finishing the rolls, prepare a mixture with the olive oil together with the pepper and then smear it in the slices of cured meat. Leave it for the night so they get the flavour.

To prepare the rolls, start by placing one slice as a base, then on top of it place a bit of pâté and also a bit of quince preserve in one of the ends, then roll it to the other end and to finish, place some more quince preserve on top of the roll.

Do all 4 rolls and present them as a cold appetizer.