Cinta Sense DOP leg with red wine

Main course
Ingredients for 4 people: 
  • 1 kg of leg of Cinta Senese DOP
  • 0,5 l of red wine
  • 50 g of lard
  • 2 cloves of garlic
  • 5 leaves of laurel
  • 5 leaves of sage
  • 1 stalk of rosemary
  • 2 tablespoons of juniper berries
  • 2 tablespoons of extra-virgin olive oil
  • 4 tablespoons of mustard
  • salt and pepper

A tasty recipe from Central Italy (Tuscany) for a rich dish, perfect for a Sunday lunch.

Preparation steps: 
  • Place the pork leg in a bowl with wine, rosemary, laurel, sage, juniper berries, garlic, salt and pepper.
  • Put it in the fridge to marinate for 2 hours.
  • Remove the pork leg and dry it.
  • Cut some small dents in the meat.
  • Place the lard in the dents.
  • Spread the mustard all over the meat.
  • Place the leg on a baking plate and pour with 2 tablespoons of extra-virgin olive oil.
  • Put it in the oven at 180°C and cook it for 10 minutes.
  • Remove from the oven and pour, the herbs, the berries and half the wine used to marinate the pork leg in the baking plate.
  • Put the baking plate back in the oven.
  • Cook for 2 hours, turning the meat once in a while.
  • Serve hot.