A round wash, then dry with a towel. Punctured in a dozen places with a sharp knife and cut each piece placed salo and garlic clove. Add salt and fry in fat until browned. Add coarsely chopped vegetables and stew until soft. Finally add the tomato paste diluted with cold water. Pour over the warm water and wine, add salt and leave to simmer with spices (black pepper, allspice, bay leaf) and lemon, cut into pieces (without skin). Once cooked, the meat is removed and cut into slices, and sauce was ground through a strainer. Serve with chopped parsley.