Baked pork neck with potatoes, garlic and rosemary

Preheat the oven to 200 °C.

Wash the potatoes and cut them into slices about 0.5 cm thick. Place them in a baking tray greased with lard, then season them evenly with salt and pepper. Place 4 rosemary sprigs on top.

Season the meat slices on both sides with salt and pepper, then brush them with lard. Place the meat over the potatoes, and distribute the whole garlic cloves and the remaining chopped rosemary on top.