Ingredients

• 100 g Emmentaler Dop
• 100 g celery
• 5 slices of carne salada
• extra virgin olive oil
• pepper

Cut the Emmentaler Dop into thin sticks; peel the same amount of celery and cut it into sticks. Mix all the sticks, season with oil and pepper and wrap them, in bunches, in slices of carne salada.

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