INGREDIENTS:

• 1 turkey leg or 1 pork hock
• coarse sea salt
• juniper berries
• rosemary
• black pepper grains
• extra virgin olive oil
• Balsamic Vinegar of Modena PGI – Varvello Gold Line

Put two handfuls of coarse sea salt, 10 juniper berries, a pinch of rosemary, black pepper grains in a mortar and squash everything. Remove the skin of the meat and cover it with the freshly prepared dressing.
Brown the meat on all sides in olive oil until golden brown, then add a few tablespoons of red wine and a few tablespoons of Balsamic Vinegar of Modena PGI – Varvello Gold Line. Cover it and bake in a very slow heat for about 45 minutes.
Stir from time to time adding more vinegar if necessary or, on the contrary, at the end of cooking open the lid to allow any excess liquid to evaporate.