Clean and peel all the vegetables. Cut the potatoes and zanahorias to trocitos and cut the cebollas to lonchas. Place the mantequilla in a saucepan with the edges high and turn the heat low.

Add all the vegetables and refrigerate for approximately 10 minutes. Add the vegetable heat very hot and continue cooking for up to 30 minutes. Beat everything with an immersion blender and adjust the salt.

Rehose the belly in a saucer without adding other fatty materials. Excurrirla in absorbent paper and remove it to three. Pour the cream onto the individual plates, decorate with the chopped bacon and a little vinegar.

Complete with spicy Provolone Valpadana DOP en escamas, sprinkle with black pimienta and serve.