Select a piglet belly weighing approximately 1.2 kg.

Score the rind and marinate for about 16 hours with oil, salt, pepper, juniper berries and herbs.

Transfer to a baking sheet and cover with oil and herbs, leaving the rind out.

Place in preheated oven at 140° for two hours.

Serve with mashed potatoes or a side dish of your choice.

Try pairing it with the complexity of aroma and structure of Bine Longhe: although it is a white wine it will go well with the meat and balance the taste with its acidity.

Recipe from Al Callianino

Via Adige 46 Montecchia di Crosara VR