Pork shoulder with polenta

ngredients for 4 people

  • 1 kg Pork shoulder Portalupi
  • 150 g butter
  • 500 g cornflour
  • 2 litres water
  • salt as required


For the polenta, bring the water to the boil, pour in the flour, let it cook for approximately one hour, stirring continuously in the same direction. Slice the Pork shoulder Portalupi, which has been previously boiled, with the aluminium packaging still closed, for approximately 20 minutes.

Presentation of the dish

Serve the Pork shoulder Portalupi slices hot with the polenta.