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8
servingsComplex
Published 2008
This dégustation involves five cuts from a baby pig: a slice of loin, a double chop, a piece of belly, and a confit of shoulder and leg. For the confit, the pork is cured for eight hours with salt and aromatics, then cooked sous vide with lard. The meat, now falling-apart tender, is shaped, covered with a piece of skin that’s been scraped of excess fat, wrapped in caul fat, and sautéed u