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Smoked pork breast
40 m active | 3 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 758
  • Fat about 62g
  • Carbohydrates about 4g
  • Protein about 46g
This is needed
This is needed for 4 people
Smoke mix
  • 3 sprigs rosemary
  • 75 g smoke chips
  • 3 tbsp water
  • 3 sprigs sage
To brown
  • 1 tbsp olive oil
  • 1.2 kg pork breast with rind, ordered in advance from butcher, rind scored crosswise
  • 1 tsp salt
  • 1 tsp honey
  • a little pepper
  • 0.5 tsp paprika
Radish vinaigrette
  • 3 tbsp olive oil
  • 1 garlic clove, pressed
  • 2 tbsp balsamic vinegar
  • 2 bunches radish, quartered
  • 1 bunch chervil, finely chopped
  • a little pepper
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Smoke mix
Place the wood chips, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins.
To brown
Heat the oil in a frying pan. Season the meat, brown all over for approx. 8 mins., only turning when a crust has formed, remove. Mix the oil, honey and paprika, brush the meat with the marinade.
To grill
Drain the wood chips, place directly on the embers. Place the meat on the grill, cover and grill indirectly over/on a low heat (approx. 140 °C for approx. 1½ hrs., the core temperature should be approx. 90°C.
Radish vinaigrette
Mix the balsamic with all the other ingredients up to and including the chervil, leave to infuse for approx. 30 mins., season.