Fabada asturiana

Soak for 12 hours the zampone in warm water and the beans in cold water.

Peel and cut the onion into 4 parts; Peel and mince the garlic.

Cut the bacon into pieces, washed, dried and tied with string the bunch of parsley.

In a saucepan, pour the beans, black pudding, zampone, salame, lard, onion, garlic, parsley and olive oil; cover it with cold water and bring to a boil, skimming.

Let simmer for 40 minutes, with lid, soft-focus: the beans must always be covered with water, if necessary, add more cold water.

Half-cooked add saffron mixture and, when cooked, salted.

Let stand for 30 minutes fabada away from fire but always covered, and then remove the onion and parsley.

Pour beans and salsa in serving dish, lean over the pieces of meat, garnish with parsley and serve.