Preparation In a measuring jug, grind the garlic, the oil, the spices and the wine together. Soak the shoulder in the ground mix and let marinate for about 4 hours on a deep baking tray. Chestnut sauce: Put the butter, the garlic and the thinly sliced onion in a pan and poach the mix. When poached, add the chopped chestnuts and let them cook. Pour the white wine and wait until evaporated. Once evaporated, add the cream and, when it comes to the boil, add salt and pepper and grind everything until you have a homogeneous mix. Preheat the oven to 180 degrees, put the tray inside and cook for 25 min. Turn the meat over and cook for a further 25 min. The last step would be to fillet the Selecta shoulder and add the chestnut sauce; heat up and it will be ready to serve. Presentation Put the shoulder on a platter accompanied with roasted or sliced potatoes.
