INGREDIENTS:
– 1 piece of Iberian pig
– 12- 15 black or green olives, chopped
– 4 French shallots or onions
– 2 tablespoons of mustard seed
– Virgin olive oil
– 1 glass of wine
– Straw potatoes

ELABORATION:
Peel the shallots
Place the meat on a baking sheet spread in oil, along with the shallots also spread.
Place in the oven preheated to 250º for half an hour for a half kilo prey (usually weigh that).
Once in a while spread the meat with your own fat.
Remove the meat from the oven and season with salt and pepper. Pour the wine on the tray, collect with it the meat juice and leave for a minute to reduce. Pass the sauce through the blender. Add to the sauce the chopped olives and mustard, bring to the fire 2 minutes, rectify salt and remove.

Presentation: divide the meat, and make wrapped with straw potatoes. Place the sauce next to it. This salsa can be taken hot or cold.