2) Soak all the meat for 2-3 hours in cold water, changing the water a couple of times. Drain it and dry it in absorbent kitchen paper.

3) Finely chop the lard with a heavy knife, put it in a crock pot with 3 tablespoons of oil and let it melt over low heat.

4) In the meantime, clean and coarsely chopped garlic, onion, carrots and green celery.

5) Add the meat to the fried lard and brown it by turning it with a wooden spoon; add i cloves and chopped greens, stir and cook over low heat until the vegetables have wilted.

6) Wet with the White wine and let it evaporate; pass the peeled tomatoes to the vegetable mill and add them to the pan. Mix thoroughly and cook covered and over low heat for about 3 hours, adding, if necessary, a few ladles of broth.

7) Clean the white celery, remove the filaments, cut it into small pieces and add it to the meat; add salt and pepper and cook for about 1/2 hour.

8) Revive raisins in warm water, then add it to the pan together with the Pine nuts. After 10 minutes, dissolve the cocoa or chocolate in a spoonful of the cooking sauce and mix it with the sauce. Remove from the heat and let it rest for a few minutes before serving the tail with its thick sauce.