Loin Roast Gugelhupf

First grease a gugelhupfform with lard, then line with about 400 g of bacon.

Season the pork lung roast with roast pork seasoning and sear briefly on all sides.

Let the meat cool down. Mix bread cubes, eggs, grated Emmentaler and parsley and let rest briefly.

First press part of the bread filling firmly into the mold, then place the meat on top and finish with the rest of the bread cube mixture. Press down well once more and top with the remaining bacon strips.

Cover the Gugelhupf with aluminum foil and let it sit in the refrigerator overnight.

The next day, bake at 180 °C for about 60 minutes. After 30 minutes, remove the aluminum foil so that the bacon is nice and crispy all around.

Serve the Gugelhupf in gravy.

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