fried ciccioli

Ciccioli is a pressed terrine of fatty pork. 

A thick slice is pan fried in a skillet to warm it through and to make the outside crispy. 

A spoon of apple mostarda is served on the side which has been seasoned with mustard oil. 

Cubes of both fatty and lean pieces of pork are marinated with wine, garlic, salt, cayenne pepper, fennel and chilli. Then slowly cooked in the oven submerged in pork fat (confit). 

Once very tender, the meat is removed from the fat, seasoned with salt and a chilli fennel spice mix then pressed into a terrine mould. 

Apples are grated and cooked over a low heat with white wine vinegar and sugar. Blended to a puree and seasoned with mustard oil.

Allergens: Mustard, Sulphites