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Dry-Aged roast from woolly pig – Simply Delicious!


Dry-Aged Crusty Roast of the Warthog

The Mangalica pig, originally from Hungary, is one of the most delicious pig breeds. Properly kept, the meat is a delicacy that is incredibly popular among gourmets. Not only beef can mature in the dry-ager, but also pork of the best quality.

The quality should be respected. It should be as high as possible and should be dispensed with low-quality pork from mass storage. For then it can be matured, unfold its taste and serve for a fine roast. We made a crusty roast with matured pork and loved it!

Preparation: Dry-Aged crust roast of the woolly pig

  1. Make a marinade from the mustard, caraway, honey, peppers and chopped garlic.
  2. Cut small squares on the side of the ham and season with salt and pepper.
  3. Fry the marinade from all sides on the skin side with the marinade.
  4. Saute the ham on the skin side over medium heat for approx. 10 minutes.
  5. Peel the onions and dice them.
  6. Place the cubes together with the bone in the pan and also fry briefly.
  7. Turn the roasts over and apply the marinade to the skin. Use a portion of the beer to extinguish.
  8. Put in the pan at 100-130 ° C in the oven.
  9. Slowly cook the crusty roasts for about 4-5 hours in the oven, then add the rest of the beer.

Ingredients: Dry-Aged Crustaceans of the woolly pig

  • 1 kg of ham or leg of the Dry Aged Warthog
  • 3 onions
  • 200 g of porcine bones
  • 1 bottle of dark beer
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 tablespoon saucepan
  • 1 tbsp honey
  • 2 tsp ground caraway
  • 2 tbsp mustard
  • 1 chopped clove of garlic
  • 1 tsp paprika noble sweet

Tip: Bring the sauce to a saucepan or foodstuff and season with salt. Add some honey. Then place the roast in the oven for 15 minutes until the crust is crisp.