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Piglet loin with 'cicciole'

Difficulty: Medium Doses: for 4 people

1 piglet loin weighing approximately 1,5 kg,

200 g of smoked goose breast,

200 g of butter,

1 tablespoon extra virgin olive oil

1 pinch of sweet paprika,

1 tablespoon chopped rosemary,

1 tablespoon chopped sage,

½ glass of dry white wine,




The "cicciole" are obtained with the slow cooking of the fat parts of the pig, in particular lard, cut into coarse cubes, browned in a dry pan until the complete emission of fat; in the cooking phase is also obtained the lard, widely used a time to fry and at the same time flavor the dishes.

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