Have the butcher prepare the pocket: it is a particular part of the calf, triangular and flat. The butcher makes a cut inside to obtain the real bag.
Prepare the filling: mince the parsley, the St.Peter’s herb, the mint, the marjoran and the thyme; add the minced salami and pork meat, then the parmesan and salt. Mix with care.
Put the filling in the veal pocket, then insert the garlic and the eggs. Sew the posket so to close it and wrap it in a white cloth.
Sew the cloth, so that the fillling will not come out of the pocket even if it breaks and put all in a pot full of hot and salted water: let it boil for around two hours on a slow fire.
Serve cold, cut in slices, with a salad of onions and radish.