Violin da camos

1

In una grande ciotola, mescola Sale (55 g) with water sufficient to cover the meat, adding Chiodi di garofano (4), grated Noce moscata, crushed Ginepro, Rosmarino, chopped Aglio, and Alloro leaves to prepare the brine.

2

Completely immerse the meat in the prepared brine and let it marinate in the refrigerator for at least 2 days.

3

After the first 2 days, add red wine (2 glasses) to the brine and continue marinating for another 10 days, making sure to turn the meat occasionally for uniform distribution of flavors.