Trattoria Regina
Ingredients and quantities

Quantities for 7-8 people:

  • 1 piece of pork neck cured for 10-15 days
  • 1l sweet red wine
  • 1l water
  • cinnamon

For the sauce

  • pork neck cooking juices
  • flour
Accompanying wines:
Gutturnio DOC Superiore

Pork neck in Gutturnio red wine sauce

Type of recipe: Main courses


Click on the photos to enlarge

Preparation method:

Pork neck that has been cured for 10-15 days has the characteristic of retaining its softness and freshness. Remove the twine from the cured pork neck and cook (following the recommended cooking times) in a pressure cooker, with the cinnamon and a mixture of 70% sweet red wine and 30% water to cover the meat. In a separate pan, prepare the sauce by thickening a little of the cooking juices with the flour. Slice the pork neck, allowing 2 slices per portion, and serve accompanied with the sauce.



Print the recipePrint the recipe