INGREDIENTS

• Fresh pork neck 1 kg
• Salt
• Extra virgin olive oil
• Bay leaves

INSTRUCTIONS

Trim the pork capocollo, cut it into 200-gram thick slices.

Place each slice in a vacuum-packing bag, add oil, salt and bay leaf.

Seal and cook in Ronner or steam oven for 12 hours at 56°.

Serve with Fleur de Sel.