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Pork variations by Eugenio Roncoroni

Preparation time: 2 hours


People 6


Preparation time: 2 hours

People 6


Sprinkle with chopped aromatic herbs and season the pork loin with bacon.

Cook it in a vacuum for about an hour and a half at 65 degrees.

Slowly boil the pork bone scraps for 12 hours, with a mix of broth vegetables.

Combine the reduced broth and leave to rest overnight and with the cream of borlotti beans.

Thinly slice the mushrooms and grill them.

Brown the pork snout on a high flame with malga butter.

Simmer the snout with a bit of white wine and continue cooking covered.

Season the cooked pork loin in boiling water.

Whiten the beets in boiling water and grill them with a few drops of lemon, garlic oil and salt. Pass the blowtorch over the beets.

Set the bean cream as a base, place the pork loin on top, season with smoked salt and place the mushrooms and beets on it.

Finish with the brown sauce. Season the pork snout with smoked salt and serve separately. Serve the muzzle with smoked salt.


  • 2 boneless pork carré
  • 3 boned and boiled snouts
  • 50g herbs
  • 15 bacon slices
  • 1 cooking pork bottom glass
  • Borlotti bean cream
  • Pickled shitake mushrooms
  • Alpine butter
  • Garlic oil
  • Swiss chard
  • Lemon juice
  • Salt
  • Brown bottom of beef reduced with port
  • Smoked salt
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