Le Rôti de Porc du Sidobre

Roast pork with ceps

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 kg ( lb) roast from the loin of pork, on the bone
  • salt, pepper
  • 2


If you are using dried cèpes, put them to soak in warm water. Remove the rind from the pork and keep it for future use – to make couennes confites or to enrich a stew. Bone the meat, season it well inside, roll and tie it securely round. Put a tablespoonful of lard in the roasting tin, together with the joint and the bones, and