| 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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