Menapii brawn

The meat that used to leave the butcher’s shop is now given a place on the table. At Carcasse, just like in the butcher's shop, Dierendonck works from nose to tail With a rich, full-bodied flavour, nicely laced with fat, and with a firm texture, the meat from the Menapii pig not only looks different but tastes different. And by this we mean better. 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.

Recipe makes approximately 1kg.