Beim Zubereiten verändert er seine Farbe von rosa in Orange und bleibt bissfest. Sein Aroma erinnert an Speck oder Lachsschinken. Kross in Butter angebraten und leicht gewürzt kann er Speck ersetzen. Der herzhafte Geschmack kommt umso besser zur Geltung, je feiner der Pilz geschnitten wird.
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