Loin Roast Gugelhupf

First, grease a gugelhupfform with butter and line with about 500 g of raw ham.

Season the pork lung roasts with barbecue or roast pork seasoning, sear on all sides, then let cool.

In the meantime, mix bread cubes, eggs, grated Emmentaler and parsley and let rest briefly.

First put part of the bread filling into the form (press it firmly), then put the lung roast on top and then press the rest of the bread filling firmly.

At the end, top with raw ham. Cover with aluminum foil and put in the refrigerator overnight.

The next day, roast at 180 °C for about 1 1/4 hours.

After 45 minutes, remove the aluminum foil so that the raw ham is nice and crispy all around.

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