Line a rectangular mould with slices of Cecina from León cut very thin, brush on olive oil and put to one side. Remove all the sinews and nerves from a duck liver and heat in a frying pan until fat begins to run out. At this point we put it on a hotplate, add salt and pepper, the orujo liquor (made from pressed grapes) and truffles.

Remove from the heat and place a layer in the mould. Then add a layer of Cecina from León and continue until the mould is filled. Cool it. Chop the tomatoes, garlic and bread, grind, season with virgin olive oil, vinegar and salt, strain and sieve.