Skin the meat and lard in the direction of the meat fibers. Rub with salt and pepper.
Cut the bacon and ham into cubes and brown them in a roasting pan in a little oil. Brown the meat in it on all sides until it is nicely browned.
Add finely chopped onions and peeled sliced carrots and fry lightly.
Pour in wine and simmer with the lid closed on low for about 1 hour.
When the liquid has evaporated, brown flour on the side. Extinguish or top up with enough water to make a creamy sauce.
Finish cooking the meat in the sauce and then serve.