Recipe from the Viamala Fokus issue 4 / 2022.
The Black Alpine pig is a historic breed of pig that is adapted to the Alpine habitat. The Pro Patrimonio Montano network has been able to save this old breed of pig from extinction thanks to several breeding groups. The Berghotel Alpenblick in Tenna serves delicacies from the Black Alpine pig, which was raised by Anna Gredig in Thalkirch and slaughtered and processed in the Safiental cooperative butcher's shop.
Recipe to follow
| 2 | Onions |
| 2 | Carrots |
| 0.2 kg | Celeriac |
| 10 | Slices of bacon from the black Alpine pig |
| 1 | Black Alpine pork sausage |
| 0.5 kg | white beans |
| 1 kg | Appetizers of black alpine pork |
| 0.25 kg | Pelati cube |
| 1 | sprig of thyme |
| 1 | sprig of rosemary |
| 0.2 l | White wine |
| 0.3 l | Poultry stock |
| 0.05 kg | Breadcrumbs |
| Salt, pepper, a little olive oil |
Preparation
Soak the beans overnight in cold water, drain and cook until 2/3 soft. Peel and dice the vegetables. Fry the bacon in a frying pan until crispy, dice the sausage and fry with it. Fry the starter in the bacon fat, season with salt and pepper and remove from the pan. Fry the vegetables in the bacon fat as well, add the pelati, starter and beans, deglaze with white wine and top up with the stock. Place the bacon in an ovenproof roasting tin, arrange the sausage on top, add the beans, vegetables and liquid, cover and braise in the oven at 180°C for approx. 1 hour. Remove the lid, sprinkle with breadcrumbs, drizzle with a little olive oil and gratinate for a few minutes over a high heat.
Bramata polenta and preserved quinces are served at the Berghotel Alpenblick.