Recipe: Maiale all’uso di caccia - Everybody to the Table with the Tuscan Mammas! CD

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Maiale all’uso di caccia - Pork loin hunter's style

Maiale all’uso di caccia - Pork loin hunter's style [©Club 'Gli Amici di Tutti a Tavola']

Pork and chicken "Hunter's Style" are very popular recipes in all regions of Italy. The name refers to the long and slow cooking on an open fire used by the hunters (wild boar is still very much sought after). This pork loin hunter's style recipe would be delicious served with a good Chianti Classico or one of the sangioveses now being grown and made in regional Australia.


2kg pork loin, in one piece
6 slices prosciutto crudo
a few sage leaves
lemon rind
3 celery sticks
1 onion
3 cloves of garlic
a few pepper grains
salt to taste
half a glass of olive oil
half a glass of vinegar
anchovy paste


Line a pan, nearly the same size as the pork loin, with the ham and add the sage leaves, lemon rind, celery, whole onion, pepper grains and garlic cloves. Place the pork loin in the pan along with a pinch of salt, half a glass of water, half a glass of oil and half a glass of vinegar. Fold the ham over the pork loin and with the pan covered cook slowly for at least two hours without opening. Carve the meat into thin slices. 

Purée the cooking juices, add a bit of anchovy paste, some well chopped parsley and, if too thick, some water. Warm up the sauce and pour it on the meat adding a few drops of lemon before serving.


You can buy the CD Everybody to the Table with the Tuscan Mammas by Club "Gli Amici di Tutti a Tavola" (published by mediaRare, 2009) direct from - the first retailer in Australia - at A$29.95 for subscribers (including postage in Australia) and A$24.45 (incl. postage) for Members.

Please email us to place your order, quoting your Membership number or fax your order including credit card details to us on (03) 6248 5076. (online sales coming very soon)


  • Italy - all (IT)

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