Don’t be afraid of big roasts. They’re juicy when you know how. They need rest and only moderate heat.
By Bert Gamerschlag
An experimental arrangement: You are expecting twelve people to eat, but you also want to entertain the guests and thus serve dishes that you were able to prepare. You are financially strapped, but still want to be an admired topic of conversation in the village, town or district after the end of the match. How do you manage that? with 3 kg pork neck according to the recipe of Werner Wirth.
The Swiss master butcher has perfected the art of gentle roasting to such an extent that even cheap meat remains juicy and barely so when heated weight loss suffers – important if you have more mouths to feed than you would like and can finance. Every gram of weight loss hurts twice as much.