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CATEGORY CUISINE TAG YIELD
Meats Umbrian, Kitchen 1 servings

INGREDIENTS

1 Boned loin of pork; with belly and rind
; left on
Coarse salt and freshly ground black
; pepper
Fresh sage and rosemary

INSTRUCTIONS

This takes two days of preparation.
Lay the loin - rind side down - on a tray. Sprinkle with salt (20g per kilo
of pork), pepper (10g per kilo of pork) and garlic. Leave overnight in the
fridge or a cool larder.
Remove from the tray and drain off all the liquid produced. Roughly chop
all the herbs and sprinkle liberally over the pork. Roll and tie with
string. Leave it to rest for about 6 hours before cooking in a medium hot
oven.
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