Salt the breasts, season each breast on both sides with herbs, roast a hard shell on the breasts in the butter, then bake the meat until cooked through, about 10 minutes.

Wash the piglet cutlet in its skin and pierce the skin. Rub it with salt, pepper, caraway and garlic. Place it in a pan on top of some onion slices. Pour some oil onto so that the salt will not whiten on it. Cover with aluminium foil and place in the oven at 150 degrees. After about one hour and a half check its softness. When the meat has baked and has become soft, remove the foil and roast it until red and crispy at 250 degrees. While roasting, spread some beer on the skin with a brush.

The sous vide process is special where the fluids are kept in the meat. The prepared meat is soft, supple and rich in nutrients. The cell structure is not damaged. Place the cleaned and portioned pork tenderloin pieces in salt solution of 8% (add 8 dkg salt to 1 l water) for 1 hour and then take them out and dry the meat. Roast a hard shell on the tenderloin pieces in hot lard. Put them into a vacuum bag together with green spices, close the bags with a vacuum machine and then at 60 degrees in a sous vide bowl heat-treat the meat for about 35 minutes. Then, after removing them from the bag, roast the meat in hot butter and cut it into slices. Housewives having no sous vide device, should proceed as follows: Following the roasting procedure to form a shell, roast the meat in the oven at 200 degrees for 6-8 minutes.

Add salt and spices, to taste, to the chicken breasts and roast them in little olive or cooking oil, in a pan until they’re done. Spread salt flakes with olive on them before serving.