Amateur photographer, professional cook.Restaurant kitchen, Vancouver, BC, Canada.
The Boar's Head
all photographs taken & posted by TFA
2 Comments:
Anonymous said...
We got a whole Boar in the other day.
Cut to primals, I set to work bucking it down into protions.
Dispatching the easy bits( loin,& legs ) first, and then onto the more interesting parts of the beast, and quite the handsome fellow he was too, not in that derby count fc fanboy kinda way but. but surely an apreciation for natures beauty.
The belly i cured for bacon, using a garlic and oregano cure that i`ve been having a fair bit of success with.
The shoulders were braised with Chorizo , some prosciutto scraps, dried porcinis, fennel seeds and chilli flakes in a rich winey stock, for ragu.
back fat for lardo.
Spare ribs, dry rubbed, sous vide @ 62c ish for 36 hours to be rolled over a hot grill for maybe a hearty bean soup garnish.
Brine the hocks ? for jambonette ?
Trim was collected for bangers for the game menu. while i contemplated its head. Wild boar quancale ? head cheese ? i like the concept of bathchaps.
2 Comments:
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Anonymous said...
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Anonymous said...
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Post a Comment << The Darkside ProjectWe got a whole Boar in the other day.
Cut to primals, I set to work bucking it down into protions.
Dispatching the easy bits( loin,& legs ) first, and then onto the more interesting parts of the beast, and quite the handsome fellow he was too, not in that derby count fc fanboy kinda way but. but surely an apreciation for natures beauty.
The belly i cured for bacon, using a garlic and oregano cure that i`ve been having a fair bit of success with.
The shoulders were braised with Chorizo , some prosciutto scraps, dried porcinis, fennel seeds and chilli flakes in a rich winey stock, for ragu.
back fat for lardo.
Spare ribs, dry rubbed, sous vide @ 62c ish for 36 hours to be rolled over a hot grill for maybe a hearty bean soup garnish.
Brine the hocks ? for jambonette ?
Trim was collected for bangers for the game menu. while i contemplated its head. Wild boar quancale ? head cheese ? i like the concept of bathchaps.
Regardless. Respect due to the wild pig.
Where did you get the boar? It looks beautiful.