Salo cut into slices and fry on both sides until browned in strongly heated iron pan. The liver is cleared of membranes and blood vessels and cut into slices 1 cm thick, which is rolled in flour and fried in fat from salo to light brown (inside remains a little raw - blood). Remove and put on slices of salo, scatter with salt and pepper and served with mashed potatoes, salad or pickles. Liver pour the sauce derived from fat from frying, thinned with broth and seasoned with pepper.