Herbs-Fed Suckling Piglet Cutlet

Ingredients: 750 g Grilly Herbs-Fed Suckling Piglet Crown (without rind), salt, pepper, clarified butter

Preparation: Gently roast the Grilly Herbs-Fed Suckling Piglet Crown and fry it at 100 °C in the oven until it is medium rare (core temperature of approximately 56 °C).

Paprika cream: 200 g yellow paprika, 1 shallot, bay leaf, thyme, salt, pepper, olive oil

Preparation: Lightly sauté the shallots in olive oil, add paprika and spices, steam it until its soft, mix and strain it

Polenta role: Boil the milk together with butter and spices, gradually add polenta and steam for 15 minutes, Slightly sauté 100 g of porcini cubes. Then put the polenta on a kitchen foil, spread it until it is 1 cm thick, give the diced porcini into the middle and make a roll out of it. Then refrigerate and cut it into portions.

Garnish: 15 slices of porcini fried in butter and salted

Products used: Herbs-Fed Suckling Piglet Crown