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The Gourmet Butchers Guide to Meat

The Gourmet Butchers Pig in a Flanket

1 ank steak, butteried by you (if youve taken my course) or your butcher 1 tablespoon Montreal Steak Seasoning (available everywhere) 58 ounces fresh spinach leaves 45 rectangular slices (18 inch thick) Cabot cheddar cheese (Cabot, because its one of Vermonts best productsso use it!) 56 roasted red peppers, sliced into manageable pieces 1 pork tenderloin 1. Lay out the butteried ank steak and season with the steak seasoning.

2. Layer evenly with one-third of the fresh spinach. 3. Then layer with cheddar cheese slices. 4. Then layer with the second third of the spinach. 5. Press down with both hands (important). 6. Lay out the roasted red peppers evenly. 7. Finish with the nal third of the spinach. 8. Place the pork tenderloin at the edge of the ank steak nearest you, and tightly roll everything up with both hands, tucking in loose spinach as you go. 9. Tie the center of the roll with string, then tie string around each end. 10. Finish by adding string around the rest of the roll, making sure that each (future) slice (which will be 11/2 to 2 inches thick) has at least two strings around it to keep it together. 11. Slice and place into a baking pan. 12. Bake in a 350F (177C) oven for approximately 30 minutes. 13. Let rest for 5 minutes and serve.

Spread the ank steak with an initial layer of spinach.

Add slices of cheddar.

Making Sausage and Value-Added Products

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Top with red peppers.

Add the nal layer of spinach.

Add the pork tenderloin...

...and roll up.

Heres the tied Pig in a Flanket.

Bake in slices.