Pork neck in oil cooking

I n g r e d i e n t s

  • 1 kg Fresh pork neck
  • Salt
  • Extra virgin olive oil
  • Bay leaves

I n s t r u c t i o n s

  • Trim the pork capocollo, cut it into 200-gram thick slices.
  • Place each slice in a vacuum-packing bag, add oil, salt and bay leaf.
  • Seal and cook in Ronner or steam oven for 12 hours at 56°.
  • Serve with Fleur de Sel.

© Pure Olive Oil From Europe 2023. All Rights Reserved.

Scroll to Top