Essentially, you can make pork roulades from any part of a pig. In the photo on the right you see a roulade made from the fatter fricandeau parts. A butcher calls this meat ‘streaked out’ because it is soaked with fat. Precisely because of the fat present, the end result is a bit juicier. The roulade is knotted by hand, so that the meat is firmer after baking and can be cut better.
butcher quality Per 1 kilo
ingredients: salt, coriander, pepper, mace, ginger, nutmeg, cardamom, chillies, majoran.
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