CARNE DE LATA COM ALHO E SAL CONSERVADA NA BANHA DE PORCO CAIPIRA.

LINK TO THE GIRLS' CHANNEL:    / @asmariasoficial516   THE GIRLS' INSTAGRAM:   / asmariasooficial   INSTAGRAM:   / alexalves5813   WE SEPARATE 13 KG OF MEAT FROM THE 300 KG FREE-RANGE PORK WE KEPT TO FRY IN THE POT AND STORE IN A CAN, THE POPULAR CANNED MEAT. WE USE A PAN TO FRY THE MEAT, SEASON IT ONLY WITH GARLIC AND SALT, ADD PORK LARD AND LET IT FRY THOROUGHLY, AFTER FRYING ALL THE MEAT IN THE CAN WHILE IT WAS STILL VERY HOT, SO THERE IS NO CONTAMINATION PROBLEM. WE COVER THE CAN WITH A CLOTH AND LET IT COOL THOROUGHLY BEFORE COVERING IT (COVER IT AFTER 24 HOURS), SO THE MEAT WILL NOT SPOIL. IT WAS A VERY TENDER, SUCCULENT AND VERY TASTY MEAT, A MEAT THAT HAS A SHELF LIFE OF UP TO A YEAR IN THE CAN COVERED WITH FREE-RANGE PORK LARD. IF YOU LIKED THE VIDEO, SUBSCRIBE TO THE CHANNEL, LIKE, COMMENT, SHARE AND ACTIVATE THE NOTIFICATION BELL BY PUTTING IT ON ALL OF THEM TO RECEIVE ALL OUR VIDEOS. HUGS GOD BLESS YOU ALL.