SC - wild boar
Stefan li Rous
stefan at texas.net
Fri Sep 17 22:30:08 PDT 1999
Phlip commented:
>I'd use pretty much the same spices you'd use for any fresh pork. Keep in
>mind that if the boar is mature and hasn't been castrated, it's going to
>taste a lot stronger than regular fresh ham- I'd likely soak it in salt
>water overnight.
Oops. I forgot that this pork leg was ham. Or does "ham" only refer to
the pig leg after it has been smoked, salted or otherwise cured?
In addition to the several files I just mentioned, you might also want to
check this file in the FOOD section:
ham-msg (21K) 8/31/99 Period ham. Modern sources. Recipes.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at:
http://lg_photo.home.texas.net/florilegium/index.html ****
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