• Suckling pig loin and belly
  • Sallots
  • Olive oil caviar
  • Extra virgin olive oil
  • Salt
  • Dried tomatoes
  • Mashed potatoes
  • Truffle
  • Smoke and lime siphon sponge cake
  • Cream cheese


  1. Season and grease with olive oil the loin & belly and roast in an oven at 160 degrees for 1 hour, add a little water and raise the temperature to 180 degrees until completely browned.
  2. Remove the string and cool. Cut in thick slices. Empty the center of every slice (with a cookie cutter).
  3. Chop the removed meat and mix with cream cheese, mashed potatoes and truffles.
  4. Fill the roti with the puree.
  5. Cook the shallots and smoke them with a cooking blowtorch.
  6. Deglaze the roasting juices, adding chopped truffle and serving apart.