Ingredients
2-3 kg pork (shoulder, ham)
1kg quince


Method
Cut small pockets evenly into the large chunk and stuff them with pieces of quince, adding salt and black ground pepper. Cover the stuffed piece of meat with 2 sheets of aluminum foil and place it in the oven preheated to 150 degrees C. Cook for 2-4 hours. Also goes for fresh beef or pork