Ingredients

• 12 oz Heavy Cream
• 12 oz Bittersweet chocolate, 60%, chopped
• ½ cup Hazelnuts, toasted and roughly chopped
• 1 cup Greaves (small pieces of protein left over after you render lard)**
• ½ cup Cocoa powder, Valrhona

Instructions

1. Bring cream to a boil.
2. Pour cream over chocolate in a large bowl and let sit for 30 seconds.
3. Whisk until combined, add hazelnuts and greaves, then refrigerate until firm.
4. With a melon baller or small spoon scoop out a truffle about the size of a cherry–they don’t have to be perfect–and roll between your hands to form a ball.
5. Pour cocoa powder into a bowl; drop truffles in. Roll around until fully coated.
6. Serve

Ingredients

• One Mangalitsa pork loin about 3 pounds
• 5 # Mangalitsa shoulder 60%meat 40% fat
• 1/2 oz Hungarian paprika
• 1 oz fennel seeds, whole
• 2 oz salt
• 1/2 oz sugar
• 1 oz coarse ground black pepper
• 1c ice cold water
• Caul fat, rinsed and soaked

Instructions

1. Butterfly open the loins. Try to get it as even as possible.
2. Cubed up all the meat and fat. Mix with the spices and place in freezer until very firm. (It should be almost completely frozen, if its not almost frozen the fat will smear in the grinder.
3. Grind meat with a meat grinder into electric mixing bowl
4. Mix the meat with an electric mixer with the cold water until sticky to touch.
5. Cook a test piece. Season if needed. The sausage will be well seasoned that's why we are not going to season the loin. As the fat cooks inside the meat the fat and seasoning will melt into the loin.
6. Take the butterflied loin and press a nice even layer of sausage onto it. There will be left over sausage. Use it for pasta, stuffing's or patties.
7. Roll up the loin encasing the sausage.
8. Lay a even layer of caul fat on the counter. Place the rolled up loin into the center of the caul fat, you might need to use 2 pieces of caul fat.
9. Wrap the caul fat around the loin making sure it is completely wrapped.
10. Heat a large saute pan, add a little lard or oil to it and sear the meat on all sides. Once seared place in over for about 10 to 12 minutes. Let rest 5 minutes, slice and serve