Suckling Pork cooked at low temperature with vegetables and aged Balsamic Vinegar

Maialino e balsamico

Recipe of Suckling Pork cooked at low temperature with vegetables and aged Balsamic Vinegar

  • Level: easy

  • 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 Carrots

  • 2 sticks of celery

  • 1 red onion

  • 2 zucchini

  • 1 small aubergine

  • 10 g di sugar

  • 10 g salt

  • 30 g Oil

  • 2 sprigs thyme

  • Finish with


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.

Batteria di Balsamico


IFS Food

Compagnia Del Montale srl
P.IVA: IT01497760361
Via W. Tobagi 6A
41049 Sassuolo (MO)

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