Clean the liver and cut about 30 grams into pieces. Cut the pork fat netting into squares about 15 cm wide,
and lay it on the table, add salt, and pepper and in the centre of each piece, place a bay leaf and a piece of
liver. Wrap up little bundles and fry them in a pan of lard until they are brown. Turning them gently as they
cook to perfection, crispy and golden brown. Serve piping hot along with the well roasted polenta.
500 g pork liver, 300 g pork fat netting (soaked in water), 5 fresh bay leaves, 40 g lard, salt and pepper, water, cornstarch.