„Klachl“ Soup

Ingredients: 2 pieces of stilt from the Herbs-Fed Suckling Piglet each 450 g, 1 carrot, ½ celery, some flour, bay leaf, peppercorns, 2 onions, 4 cloves of garlic, oregano, vinegar, parmesan, salt

Preparation: First scald the pork knuckle briefly and pour away the broth. Then cook the pork knuckle with mirepoix, onion slices, bay leaves, peppercorns, garlic, marjoram and salt. Put out the meat from the soup, peel away the bones and cut the pork into cubes just like the mirepoix, pour soup over it and boil it. Slightly thicken it with a flour and water mixture, season to taste with vinegar and spices.

Used products: Herbs-Fed Suckling Piglet Stilt