Herbs-Fed Suckling Piglet Saltim

Ingredients for four servings: 600 g Herbs-Fed Suckling Piglet Back, fresh sage leaves, 4 slices “Paznauner” ham, clarified butter, 150 g black rice, 250 g veal stock, 15 g butter, salt, pepper, coriander, chervil, chives, butter

Preparation: Free the Back of Herbs-Fed Suckling Piglet from fat and tendons. Portion it into small cutlets. Put a fresh sage leaf on each piece and wrap with prosciutto. Flavour the meat with salt and pepper. Be careful with the salt as the fried ham tastes very intense. Roast the cutlets on both sides in clarified butter and let rest before serving. Serve with black rice and a little of veal jus.

Before cooking the rice rinse it well under running water and anglacieren with butter in a saucepan. Boil and finish cooking over low heat. Season the rice to taste with butter flakes and fresh herbs.

Products used: Herbs-Fed Suckling Piglet Back