By: Christopher Terpstra


  • 5 kg Pork trim
  • 2 kg Hard pork fat
  • 50 g Fresh chopped rosemary
  • 50 g Fresh Garlic
  • 10 g Toasted cracked black peppercorn
  • 3 L Pork Stock
  • 1 L White wine
  • 500 g max Mild Salami scraps
  • Salt to taste – season throughout cooking process
  • 2 Spanish Onions
  • 1 Large Carrot
  • 1/2 Head celery


  • Meat grinder
  • Large rondo (a wide shallow pot)
  • Wood spoon
  • Hotel pan
  • Tin foil
  • Oven set to 300ºF
  1. Mix your meat, fat and garlic.
  2. Start to brown your meat in the rondo.
  3. Place browned meat in large deep hotel pan.
  4. Finely chop the rosemary and blitz the vegetables in the food processor until fine.
  5. Add vegetables to rondo and sweat with some more olive oil.
  6. De-glaze with white wine and reduce by half, then stock.
  7. Add everything to the rondo and mix thoroughly, make sure all the meat is covered well with stock and wine.
  8. Cover with tin foil, poke a couple holes in the top and place in a 300ºF oven for at least 4 hours.
  9. Check at the 2 hour mark to see if more liquid needs to be added, add some water if necessary.
  10. Remove from oven taste for salt, pepper and rosemary, add more stock if needed.

Eat with a thick chewy noodle like Pict, Spaghetti, or Bucatini.

Please share, thank you!

Similar Posts