Slab of suckling pig with lagavulin reduction caramelized peach and crispy pumpkin

SLAB OF SUCKLING PIG WITH LAGAVULIN REDUCTION CARAMELIZED PEACH AND CRISPY PUMPKIN

Product code: 2154 slab of suckling pig confit

Suckling pig:

Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first).

Caramelized peach: 

Peel the peach and cut off the flesh in slices until reaching the pit. Finish by arranging in a fan, sprinkling with granulated sugar, and caramelizing with a blowtorch or in a wood-burning stove.

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Crispy pig's trotters with shrimp, their pulp, and mild aioli

CRISPY PIG’S TROTTERS WITH SHRIMP, THEIR PULP, AND MILD AIOLI

Product code: 4305 pig’s trotters roll

Crispy pig’s trotters: Once the roll is defrosted, cut it into slices approximately 2 cm thick and grill or cook in a nonstick pan until the gelatin is caramelized on each side.

Shrimp:

Season and grill until done. Peel and cut into slices 3 mm thick.

Shrimp pulp:

Mash the heads of the shrimp and strain them through a chinois, crushing until extracting all the juice.

Mild aioli:

Prepare an aioli with very little garlic and leave it semi-assembled. It must maintain a creamy texture