Cut Italian ham thinly or lets that do.

Divide bacon in fine shreds, barge them and obtain them from the pan.

Colour the pijnboompitten light bruin in spekvet.

Mix the spekreepjes and pijnboompitten and late cool down.

Pel and stones the fresh tomatoes. The pulp in blender puts together with fine olive oil, pepper, salts, lemon and lepeltje tomato purée.

Joint what basil vinegar to taste.

Fill ham with the bacon mixture and form beursje. Bind dense with groentesliertje.

Arrange on chalkboards and introduce the tomatencoulis around.