Divide equally and spread prosciutto slices on two parchment papers.
Transfer to two large baking trays.
Mix herbs with panko, parmesan, and 3 tbsp Horio Mountain Regions olive oil in a bowl and season with salt and pepper.
Spread panko and herbs mixture on prosciutto slices.
Cover slices with a cooking film and press panko on prosciutto with a rolling pin.
Freeze for 10 minutes.
Preheat the oven to 220C.
Cut meat in half and season with salt and pepper.
Heat 1 tbsp Horio Soft with Cow Butter in a big pot. Add meat and cook over high heat until brown from all sides, for about 6 minutes.
Transfer to a baking sheet and let cool.
In the same pot, add 2 tbsp Horio soft with cow butter unsalted along with onions and cook over medium heat until soft, for 3 minutes. Add wine and simmer until syrupy, for 6 minutes.
Then, add demi-glace and leave for 5 minutes. Finally, add 2 tbsp Horio Soft with Cow Butter.
Carefully turn prosciutto over on a surface and remove parchment paper. Then, place prosciutto crust on the meat and remove the cooking film. Bake for 40 minutes.
Let it rest for 20 minutes. Remove crust from meat and transfer to a baking sheet with panko facing up. Press to flatten and bake for 6-7 minutes, until crispy. Let cool and break into pieces.
Heat sauce. Slice meat and serve with sauce and prosciutto.
225 gr finely sliced prosciutto1 tbsp chopped thyme1 tbsp chopped rosemary1 1/2 tsp chopped sage1/2 cup panko1 cup grated parmesan1/4 cup Horio Mountain Regions olive oilsaltfreshly ground pepper1 2-kilos piece of pork4 tbsp Horio Soft with Cow Butter3/4 cup red wine1 cup demi-glace
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