Pierce meat using a little knife and fill each hole with garlic, Horio Mature graviera, salt and pepper. After you finish stuffing, season meat with salt and pepper.
Preheat oven at 180 C.
Wrap meat with parchment paper and foil and put it in a baking pan. Bake for 2 ½ hours.
Unwrap and slice the meat. Serve with green salad or potatoes.
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