You need a fine fillet of pork, cut from a young animal; cut some uncooked truffes in pieces about the size of a pigeon’s egg. With the point of a knife make a number of deep incisions, a few centimetres apart, in the inside of the filet. Into each incision introduce a piece of truffe, pushing it well in towards the centre of the fillet, to produce a marbled effect.

David, Elizabeth, Book of Mediterranean Food, loc. 614