Parma Ham-wrapped pork served on a bed of savoy cabbage

Parma Ham-wrapped pork served on a bed of savoy cabbage, and roasted peppers; topped with a Parmigiano-Reggiano cheese crisp
  • 1

    Preheat the oven to gas mark 4/180°C. Cut the pork fillets in half and tie with butcher’s string to make each portion an even size. Heat a pan and brown the fillets.

  • 2

    Return to the fridge to chill. Meanwhile, make the Parmigiano-Reggiano cheese crisps. Line a baking tray with baking parchment.

  • 3

    Divide the grated cheese into four piles on the baking tray, spread apart and press down to flatten slightly. Bake the cheese in the oven for 5 minutes or until just melted.

  • 4

    Remove from the oven and, while the cheese crisps are hot, mould them around a small rolling pin to the desired shape. Leave to cool.

  • 5

    Finely chop the shallots. Gently fry with a small knob of butter. Cook until soft. Add the breadcrumbs and mix well. Chill in the fridge.

  • 6

    Remove the chilled pork fillets from the fridge and remove the string. Cover the fillets with a thin layer of the onion mixture,

  • 7

    And wrap each one in two slices of Parma ham so they look like a neat parcel. Put the fillets on a baking tray and place in the hot oven.

  • 8

    Cook for about 20 minutes until the pork is cooked through. Remove the pork from the oven and allow to rest for a few minutes before serving.

  • 9

    Serve each portion on a bed of steamed cabbage and sliced, roasted red peppers and top with a Parmigiano-Reggiano cheese crisp.

  • It’s ready!

The perfect



Discover it FIXIN 1ER CRU

Served with a red Bourgogne (Fixin premier cru or Nuits-St-Georges)

Tasting tip

Discover the aromas of FIXIN 1ER CRU