Campero chicken cold cut, with pistachio nuts

Chop the chicken in a mincer or if you can do it in your usual poultry shop, add all the ingredients except the pistachios.

Once all together, add the whole or minimally chopped pistachios to the meat.

Put in a film, and wrap the meat and make a knot at each end, it has to be with the shape of the bar of cold meat sold in supermarkets, and let stand in the refrigerator for 1h.

Once passed the rest put a casserole in which it fits in the bottom of this the package, and fill with water, and let it warm up until it seems that it is going to boil, once this way to put to fire average and to incorporate the package in the bottom. So that it does not go up the meat put a stopper so that it does not go up when it breaks to boil the water and to leave 3/4 of hour being done can be up to one hour according to the intense thing that is the fire.

Once the cooking time is over, let it rest for at least 8 hours, once it has cooled in the refrigerator, I do it in the afternoon, so I don't slice it until the next day.

Sliced by hand as thinly as possible or if you have a machine for slicing sausages and meats, to the size you like the sausage.