Wash the flank or it is also called undercoat, rinse, dry with a paper towel. Rub with salt and pepper on both sides.
Put washed pitted prunes on top of the meat. Roll up and tie up with a thread.
On top of the roll, put the finely chopped lard and place everything in the baking sleeve. Bake at 160 degrees for about 2.5 hours.
Remove the fat from the roll, remove the thread as well, cut into portions and serve. Better serve cold.
Flank roll with prunes is tasty, juicy, piquant and satisfying. Cooking such a roll is not too difficult, pork, beef and even flank of elk or deer are suitable for cooking. such a roll can be served immediately after cooking, but when cold it will be more delicious, it will also fit perfectly with any side dish, in its pure form as an appetizer or as a sandwich.