Herbs-Fed Suckling Piglet Chest

Ingredients: 350 g Herbs-Fed Suckling Piglet Chest, 2-3 cucumbers, 200 g sour cream, 2 tablespoons herbal vinegar, 3 tablespoons hemp and rapeseed oil cold-pressed, 1 finely chopped clove of garlic, 1/2 l smoked trout soup, ¼ l whipped cream, salt, pepper

Preparation:If necessary peel the cucumbers, otherwise just wash them and finely cut them “julienne”. Season it to taste with pepper and salt. Mix the sour cream, herbal vinegar and oil into it, and then marinade the cucumber with this sauce. Eventually refine with chopped dill. Roll up the cucumber with a meat fork and place it on preheated plates. Mount montieren the smoked trout soup with whipped cream, season to tasteand pour it around the cucumber stripes. Cut the Herbs-Fed Suckling Piglet Chest at the rind into 0.5 cm wide strips, put it into a pan, sprinkle with liquid clarified butter and season it. Cook in combi-steamer at 140 °C (25 % humidity) for 1.5 hours. Pour beer over it after about half of the cooking time. The last 15 minutes take top heat until it is crispy. Let it cool down and preserve the gravy. Cut it into 1 mm thick slices and fry to chips using medium heat (turn one time). Cut the hot and crispy Herbs-Milk-Fed Suckling Piglet in about 1 cm thick slices and place it on the cucumbers. Garnish with pink peppercorns or fresh dill.

Products used: Herbs-Fed Suckling Piglet Chest