Brawn: our very own recipe.

In Duroc d’Olives brawn, we have created the perfect new recipe. It combines the best of many traditional brawn recipes. We first cook the pig’s head in a stock with a special blend of herbs. We take our time, allowing all the meat to fall off the bone. The taste of the Duroc d’Olives pork meat is distinctive, thanks to the intramuscular fat, which also makes the meat more tender and tasty. Because the bone is included, the cooking juices become jelly-like. After cooking, the meat is detached. The tongues and cheeks are cut into small pieces, mixed with the spicy stock and arranged in the bowl while the gelatine rises.