How to make
Pour 12 1/2 cups (3 L) water in a large container. Add salt and break the egg in the water.
Once a coin-sized portion of the egg appears on the surface above the water, that's enough salt. Take the egg out. Add the wine and mashed garlic cloves.
Leave the fillet to sit for 30 hours in the salty mixture.
Take it out, dry it and roll in the paprika and black pepper.
Leave in the fridge for 3-4 days, in order to harden well before it's ready for consumption.
