Lombata di Maiale alla Toscana

Tuscan loin of pork

Preparation info
    • Difficulty

      Easy

Appears in

By Patience Gray

Published 1986

  • About

Method

Ask the butcher to bone a loin of pork, removing ribs and chine bone, and leaving at most a ½ cm of fat, ready to be rolled and secured into a neat round shape with string.

Pound 2