Grilled Secreto of the Iberico Pig

Rub the piece of meat with thyme leaves, salt, pepper and 1-2 tbsp olive oil. Wrap it in a food-safe and heat-resistant foil and vacuum seal it. Cook it in a water bath at 70 °C for 5 hours.

(Or place the prepared piece of meat in a gratin dish and cook at 80 °C for 5 hours). Cut the cabbage in half, remove the stem and then shave or cut the cabbage into very fine strips. Cut bacon into fine cubes and sauté briefly in a frying pan.

Bacon cubes to the cabbage form. Heat vegetable soup to lukewarm, add to cabbage, season with pepper and a little salt. Stir in vinegar and sunflower oil or other vegetable oil and steep a little. Season one more time just before serving.

Pack the meat out of the foil and sear on all sides on the heated broiler, remove from the broiler and slice.

Serve the meat with the coleslaw.

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