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International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Tying a Center-Cut Bone-in Loin of Pork for Arista

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

The procedure for tying a pork roast is essentially the same as for tying any roast of meat. Tying creates a regular shape that facilitates even cooking and makes for an attractive presentation. Each chef has his or her own technique for tying; this is just one taught at The International Culinary Center. It is used when making Braciole, Arista alla Toscana, and Agnello Arrosto.

Cut a length of butcher’s twine at least six times the length of the meat to be tied.
Slide one end of the twine under the bones, so that about 15 centimeters (6 inches) of twine extends out the other side.

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