Smoked thick flank rolls

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

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No allergens or dietary requirements.

Ingredients

600

g

beef thick flank (top round)

400

g

beef fat

16

g

salt

6

g

piment d’Espelette, lightly smoked

8

g

ground black pepper

75

g

onion, finely cut

as needed

Lardo di Collonata or Guanciale (Italian cheek bacon)

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