Receta típica de Andalucía. Se utiliza la cabecera de lomo y se prepara echando la pieza en una cacerola cubierta de agua con unas cabezas de ajo, unas hojas de laurel, un buen chorro de aceite de oliva, su sal correspondiente y dejándola cocer hasta que se ponga tierna. Una vez fría, se corta en rodajas y se puede consumir en tostas de pan con su propia salsa. En este caso la salsa es con manteca de cerdo, cebolla y el propio jugo de la cocción de la carne.
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