Deboned pig’s trotters pressed in a cylindrical shape. Very easy to break apart cold to desired thickness. It can be grilled to become very crunchy, even adding pine nut or truffle oil, a vinaigrette, or any other sauce. A traditional dish in a new style that allows for modern and attractive plating.
To make carpaccio, cut thin slices. It can serve as a base for fillings. It also allows thicker cutting and regeneration on the griddle or in a non-stick pan, brushed with oil until golden on both sides.