Like other recipes Castilian-La Mancha, Cuenca specialty comes from rural and pastoral.It was prepared cold days, eating in front of the fire. As in the case of pickles, the priority was the most-senación that the gastronomic pleasure.
The base is pork liver, cooked and thickened with bread. Then vary the proportions in which they have other ingredients: partridge, quail, chicken, hare, rabbit and pork. The spice-cloves, thyme, pepper ...- also are at the discretion.
