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Preparing Center-Cut Bone-in Loin of Pork for Arista
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The technique illustrated below is used when making Arista alla Toscana.
Trim the finger bones off the underside of the loin.
Remove the piece of cartilage at the shoulder end of the loin.
Cut the pork loin in half to create roasts of 2 kilograms (4Β½ pounds) each.
Cut the rib bones off the loin roast in one piece.
Cut incisions in the meat 2 to 5 centimeters (1 to 2 inches) deep, and stuff with the trito. Rub the meat and bones all over with the remaining trito.
Place the meat against the bones, turning the bones inward so that they cradle the meat.
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