• Piglet carre
  • Mustard
  • Salt-pepper
  • Sugar
  • Soy sauce
  • Carrots
  • Baby carrots
  • Onion
  • Pepper corns
  • Bay leave
  • Extra virgin olive oil
  • Olive oil caviar
  • Chili threads
  • Apple vinegar
  • Lima
  • Buds and flowers


  1. Make a brine with 14% of salt per liter and introduce in it the carre for 4 horas.
  2. Pack in vacuum half of the carre with oil and salt and the other half with the pickle marinade, which we have done with onions, carrots, pepper, bay leaves, oil, vinegar and water. Cook for 8 hours at 68 degrees. after 8 hour cool them quickly with water and ice.
  3. Remove from the bag the pickle marinated carre and debone it, slice the loin and reserve.
  4. Peel the meat of the rib bone from the other carre. Reduce the juice adding soy sauce, sugar and mustard, once reduced the resulting juice, reduce in a pan, adding soy sauce, mustard. Once reduced, glaze the chop.
  5. With a brush paint a line of mustard, place the two different carre together with baby carrots (heated up in the pickle marinade), flowers, olive oil caviar and sprouts. Place chili threads on top of the glazed carre.