Spit of smoked pig neck with roasted apple and horseradish

Origen: Vipava Valley (Slovenia)

Ingredients (for 1 person):

50 g smoked pig neck (prepared and cold), 30 g  apple (juicy and vigoroust), 5 g horseradish and pepper

Method of preparation:

Smoked, cooked and cold pig neck cut up on slices 2-3 mm. The same with apples. Both meat and apples quickly burned in Tephlone frying pan.
On warm plate put a slice of ham and on it put a slice of apple, on those horseradish. The dish must be served immediately.

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