Main course

Prepare Meat: Chop the meat into chunks and place in a large casserole with the chopped carrots and celery. Pour in the white wine, adding some water and a pinch of salt. Add the smoked bacon (whole), onions (halved), garlic (unpeeled) and the rest of the herbs and spices. Bring to a boil and let simmer for 5 hours. Let cool, then remove the meat.

Marinate meat for 2 days in a well-sealed container in a marinade composed of oil, bay leaf, fresh rosemary and juniper berries.

Prepare beans with white truffle oil: Soak the beans in cold water for at least 3 hours. Cook them in water to cover at minimum heat for about 2 hours, with only a pinch of salt, an unpeeled clove of garlic and bay leaf. Remove from heat and let the beans cool in their cooking liquid. Blend 1/3 of the beans, adding a ladle of water and evo oil, white vinegar, freshly ground pepper and truffle- flavored oil, until the mixture is creamy and firm.

For the olive bread: Heat evo oil in a casserole with the unpeeled garlic clove, rosemary, parsley, pitted black olives and basil. Then, add the homemade bread cut in small pieces, mixing until the flavors combine. Remove the garlic clove and rosemary sprig and blend the mixture until it forms a rough, grainy consistency.

Serve: Remove the meat from the marinade, let the oil drain off and then shred it. On the bottom of marmalade jars, make a layer of truffle-flavored bean purée, then one of whole beans and then a layer of shredded meat. Dress with evo oil and balsamic vinegar and top with a little olive bread. Close the jar and serve.