Prep: 27 hours
Cook: 3 hours
For: 4 people
800 g Suckling pig Coppa
For the Marinade
carrots, celery, onion, garlic, rosemary, bay leaf, sage, juniper berries, red wine, salt
For the Vegetables
2 sticks of celery
1 red onion
1 small aubergine
10 g di sugar
10 g salt
30 g Oil
2 sprigs thyme
Marinate suckling pig with all the marinade ingredients.
Arrange the meat in a roasting dish covered 3/4 with red wine and roast in a dry oven at 190°C for 30 minutes.
Cover the dish and continue cooking for 2 and a half hours at 120°C mixed cooking cycle.
Dice the vegetables, dress and cook in the oven at 170°C for 15 minutes.
Serve with vegetables and finish with aged Balsamic Vinegar of Modena.
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