Brazil

Pork shank

Dehydrated Parsley

Garlic Powder

Rosemary

Chimichurri

Salt

pork shank

Tempera o pernil com
Salsa desidratada 
Alho em pó 
Chimichurri 
Sal.
Coloque os ramos de alecrim por cima do pernil, feche com papel alumínio e leve ao forno pré aquecido por 200° depois de 40 minutos assando, retire o papel alumínio e leve ao forno novamente por 10 minutos até dorar. 


Season the ham with
dehydrated parsley
Garlic powder
chimichurri
Salt.
Place the rosemary sprigs on top of the ham, close with aluminum foil and bake in a preheated oven at 200° after 40 minutes of baking, remove the foil and bake again for 10 minutes until golden.


pork shank

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