![CP NM Jan 2019 Belly prep](https://www.jimdrohman.com/wp-content/uploads/2019/01/CP-NM-Jan-2019-Belly-prep.jpg)
Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019:
Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar
To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat and for its flavor. To assure that the flavors of the sage-salt-black pepper rub reaches every part of the roulade, we open the belly up to twice its size but half its thickness in a process that is called “butterflying”. The rub is then applied generously, the seasoned belly is rolled and tied so that it will keep its shape during cooking.
![CP NM Jan 2019 Belly roll](https://www.jimdrohman.com/wp-content/uploads/2019/01/CP-NM-Jan-2019-Belly-roll.jpg)
Preparations finished, the roulade is then cooked in a slow oven oven for hours until it is tender and unctuous inside and crispy golden on the outside. Yum!