Smoked Roll of Greek Black Pig of Olympus with Chestnuts & Raisins, served with Sweet Pumpkin Velouté Aromatized with Orange & Mascarpone Cream

Roll Preparation
1. Remove the netting from the roll.
2. Coat the roll evenly with the pine honey.
3. Slice the roll into 18 to 20 pieces.
4. Heat a pan over high heat and add olive oil.
5. Add the roll slices and sear them on both sides until browned.
6. Season with fresh thyme and fresh ground pepper.

Mascarpone Cream Preparation
1. In a small bowl, combine mascarpone, heavy cream, and fresh ground pepper. Whisk with a fork until smooth.
2. Transfer the mixture into a piping bag.

Velouté Preparation
1. Peel the sweet pumpkin and remove the seeds.
2. Peel the carrots.
3. Cut the pumpkin and carrots into 5-6 cm chunks.
4. Place them on a baking tray with a little olive oil and some water, roast at 180°C (356°F) for 15-20 minutes.
5. Transfer pumpkin, carrots, orange juice, and orange peels to a pot and cover with vegetable stock.
6. Simmer gently over low heat until the liquid reduces to one-third.
7. Blend the cooked vegetables with the cooking liquid in a food processor until smooth and creamy (velouté consistency).
8. Add the butter in small pieces, salt, and pepper, mix well.

Plating
• In a soup plate, place the slices of the roll in the center.
• Next to them, pipe the mascarpone cream.
• Spread the sweet pumpkin velouté around the rest of the plate.