Description

Italian suckling pig knuckles confit at low temperature for several cooking hours manually deboned to leave the meat as intact as possible along with its skin. We then mold the meat into a bar-shaped roll using a high-pressure vacuum system.

Suggested Preparations:

• Put the sealed package in boiling water for 10 minutes. Remove from water and open package. Enjoy with roasted green bean and potato or serve with a bowl of steamed rice.

• Open the package and place pig knuckles in a hot oven (200°C) for 15 minutes until the skin becomes crispy. Serve with 3 Gold Medals balsamic vinegar, boiled fennel and boiled baby carrots.

• Put the sealed package in boiling water for 10 minutes. Remove pig knuckles from the package and pan-fry with wild mushrooms and beans using the sauce from the package.