Potato granita with Minhofumeiro cured meats and vanilla

INGREDIENTS:

– 800g potatoes
– 300g sugar
– 1 vanilla pod
– 400cl water
– 50g DRY-CURED SHOULDER HAM
– 50g SMOKED LOIN

PREPARATION:

Bring the water, DRY-CURED SHOULDER HAM, smoked loin, sugar and vanilla pod to the boil and simmer over a low heat for at least 20 minutes. Boil the potatoes, mash them using a food mill and add to sugar syrup with Minhofumeiro cured meats and vanilla. Place it in a box in the freezer and stir well every half hour. Serve with a glass of
good regional sparkling wine.