ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

Pig Tails Part 5: Arista

2 Comments

Arista is a Tuscan style pork roast with pepper, rosemary, garlic and olive oil. My father taught me how to cook this roast.

Recipes

I started cooking the pig with the bone-in loin roast. This is a tender and well-marbled cut with plenty of connective tissue and tasty bones for gnawing (See pictures below). Typically this roast is cut into pork chops, but a better way of cooking it is to roast it.

I make a paste of rosemary, black pepper, garlic, salt and olive oil, then slice into the meat diagonally across the grain at 1/2″ cuts. I stuff the cuts with the paste and tie it all up. 400F until 150F. Rest for 30 minutes. Slice. Gnaw bones.

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2 thoughts on “Pig Tails Part 5: Arista

  1. My mouth is watering. But what does 400F until 150F. mean? How long did you cook it? Or did you use a thermometer?

    • I always use a thermometer to cook. I have an automatic one that I set the temperature and it beeps like crazy when the roast gets up to temperature. It’s a lot easier than trying to guess the timing.

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