Suckling pork à la Carcasse

A restaurant directly connected to the butcher’s shop is not something you often see! Carcasse is the restaurant in Hendrik Dierendonck’s empire that now encompasses a butcher’s shop and five ateliers (stores) in Belgium. At Carcasse, just like in the butcher's shop, they work from nose to tail Nothing is wasted and craftsmanship, passion, and terroir are at the core of what they do.

At Carcasse, a young Menapii pig is used for this preparation. Not only does this breed of pig look different but it tastes different. And by this we mean better! The meat from this pig has a rich, full-bodied flavour, is nicely laced with fat, and is firmly textured. The pig’s free-range lifestyle and unique diet of lentils and old grain varieties lend the meat its rich complexity. 

Creation by Timon Michiels, Carcasse by Dierendonck*, Sint-Idesbald, Belgium.

Makes approximately 8kg.