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 butter unsalted3/4 cup red wine1 cup demi glace
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