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 into thin layers. It can be served as a base to make fillings. Alternatively, thicker cuts can be prepared on the grill or in an oiled nonstick pan until reaching 65 °C in the center or until golden on each side.