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Suckling pig filets medaillons with beetroots chips and rosemary flavored potatoes

  • 4 filets medaillons 200 g each
  • 8 slices of pancetta steccata
  • 1 precooked beetroot
  • 200 g sausage paste
  • 600 g Orogel potato chunks
  • pomegranate grains
  • extra virgin olive oil
  • salt
  • pepper
Main Courses


  1. Cut each filet on the side and farce it with sausage paste. Bard the meat with bacon and tie with butcher’s strings. Cook with a little oil for a few minutes then put it in a baking pan with potatoes. Add salt and bake for 20 minutes. Season with salt and pepper.
  2. Use the mandolin to chips cut the beetroots, soak them in salted water for a few minutes, fry in hot oil, set aside to drain on kitchen paper. Season with salt.
  3. Once the filet is done, add chips and potatoes to the dish, garnish with pomegranate seeds and a few rosemary or marjoram sprigs.
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