1 pig’s rib
Pickle: paprika, pepper, cinnamon, salt, clove, oregano, olive oil, salt, Galicola, purple onion, water, vinegar, vanilla, Worcestershire sauce
1 morron pepper
Immerse rib in pickle the day before.
Prepare strawberry and morron pepper mousse and set aside.
Roast rib in oven.
Serve a strip of rib with a little ball of mousse, and a small sauce boat with Worcestershire sauce at the side.