Cut the bacon and truffle into thin strips and lard the meat with them.
Season with salt and enough freshly ground pepper, tie with spaghetti and cook in the oven at 200 °C for about 1 hour and 20 minutes with a little oil, sage, bay leaf and finely sliced shallots.
At the end of the cooking time, strain the stock and add the juice of one pomegranate. Serve the roast garnished with the sauce and a few pomegranate seeds.
Serve with a fruity dry red wine:
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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