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Pratomese December 2013
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This dish, considered very elegant, was often served to delight and impress guests at festive dinners. The true art consisted of cutting it into very thin slices to be placed in white porcelain serving dishes which, to the joy of all present, would be sent around the table many times before it returned empty to the hands of the satisfied lady of the house.
Use the cut of pork known as chine, lard it and sprinkle it all over with a finely chopped mixture of salt, pepper, garlic and rosemary, rubbing it into the meat with your hands. Tie the roast with kitchen twine, grease it and place it in roasting pan with a little olive oil. Roast it at medium heat for about 50 minutes, turning it 3 or 4 times. When the pork roast is well browned, remove it from the oven, discard the twine and slice it. It can be served hot with its sauce, but it is also excellent served cold. The left-over sauce is very good when used to re-warm turnip greens or winter cabbage, previously boiled, squeezed dry and finely chopped, making a perfect side dish to be served with the roast pork.