Sucking Piglet Chest

Ingredients:: Sucking Piglet Chest, maize germ oil, bright stock, white balsamic vinegar, brown sugar, thyme and rosemary branches, chopped garlic and shallots, salt and pepper

Preparation: Boil the Sucking Piglet Chest in stock and oil, then it must steep at 75 °C for 8 hours. Take it out of the stock and press it. Cut it into cubes, gash the rind and roast it in oil again until it is crispy.

Ingredients for alp cheese risotto:: risotto rice, “Galtürer” alp cheese, chicken stock, olive oil, shallots, white wine, fresh porcini mushrooms, salt and pepper

Preparation: Sauté oil, shallots and risotto rice. Salt it to taste and deglaze with white wine. Pour with the stock until the risotto rice is al dente. Take grated alpine cheese and a little whipped cream to make a creamy consistency out of it. Clean the fresh mushrooms, cut it into slices and fry it in butter.

Products used: Suckling Piglet Chest