Greek Black Pig of Olympus Pancetta with Caramelized Apples & Sweet Potato Purée

1. Season the pancetta well with salt and sear it.
2. Sauté the vegetables well and deglaze with red wine to create the glaze.
3. Arrange the vegetables with sweet flag root and marjoram in a baking tray, and place the pancetta on top with a small amount of liquid.
4. Bake in the oven, and every 30 minutes, brush the pancetta with a syrup (1 part sugar to 2 parts water) made with apple peels.
5. In a saucepan, sauté bones and pieces of Greek Black Pig of Olympus with tomato paste.
6. Add carrots, onions, garlic, and celery, deglaze with wine, and let it reduce into a glaze.
7. Repeat the process three times, adding a little water, and let the sauce form.
8. Cut the apples into eighths and caramelize them with the syrup and some liquids from the sauce.
9. Boil the sweet potatoes and mash them with a little butter, fresh onion, and fennel.

Enjoy your meal!