Suckling pig knuckles confit at low temperature for several cooking hours, manually deboned to leave the meat as intact as possible along with its skin. We then mold the meat into a bar-shaped roll using a high-pressure vacuum system.
Serving for 2.
- Put sealed package in boiling water for 10 minutes. Remove from water and open package.
- Open package and place pig knuckles in a hot oven (200°C) for 15 minutes until the skin becomes crispy.
- Put sealed package in boiling water for 10 minutes. Remove pig knuckles from package and pan-fry using the sauce from the package.