10 pounds saddle of pork (6 ribs) cut short on flap or skirt
3 pork kidneys
Freshly ground salt
Freshly ground black pepper
Ask your butcher to debone the saddle of pork for you. Wash the kidneys thoroughly and slice them in half lengthwise. Preheat the oven to 375 degrees F. Place a meat platter to heat in the warming oven.
Remove the rind from the lower flaps (or breast). Score the remaining top rind with a sharp knife in long diagonal strokes, both ways in order to form diamonds. Place the saddle flat on the board inside up and season generously with freshly ground salt and black pepper and thyme. Place the kidneys on top and roll up firmly. Tie securely with string every 2 inches. Place the saddle on a roasting pan and season the outside with salt and white pepper. Drizzle clarified butter across the meat.
Roast the saddle in a preheated 375 degree oven for 3 hours and 20 minutes. No basting is required. The saddle has its own fat to keep it moist. Remove the saddle to a cutting board and cut off the string. Cut the rind down the center and run a carving knife under rind and remove. Cut the crispy rind into serving size pieces, if desired. Put on the warm meat platter and carve.
Recommended Drink: A good dry white Burgundy or a cool but excellent Rose.