To marinate use a mixture of oil with an acid element (lemon, orange, wine vinegar or cider, a glass of wine…). Add a few herbs such as thyme, rosemary or basil. Add also clean and chopped vegetables to taste. Let it rest about two hours and enter the meat in the mixture for at least 30 minutes and a maximum of 12 hours depending on the intensity of flavour you want.

To season spread a piece of meat with a mixture of oil, garlic, paprika or curry, some aromatic herb and salt. Leave the meat to rest for at least an hour before cooking, either fried or griddled. This type of seasonings are very useful for a little drier parts like the central spine, which has no streaky fat.