[Sca-cooks] meat cuts

[Johnna Holloway]

Is  this meat from a wild boar or domestic boar?
I noticed you have Bræder Eofor (roast pork) — Pork, salt, oil, honey, 
white wine
     vinegar, white wine, cinnamon, pepper, rosemary, cress, apples  
also listed.
Is it the same supplier for both? How many pounds are you talking about?
20 pounds or less? How's the budget?
Can you do a trial recipe in advance with just trimmings and see if it 
works?
It seems to me you ought to be able to get a boar dressed in whatever cuts
come normally with a pig. Quarters, halves, loins, chops etc.
See http://www.askthemeatman.com/cooking_wild_boar.htm

Johnnae

> Greetings,
> Next weekend, 10/1, I will be cooking a Saxon feast for Danelaw. ( 
> http://www.brynmadoc.org/danelaw14.html ) One of the dishes we will be 
> preparing is stewed boar:
> Eofor (stewed boar) — Boar, onions, pepper, sage, thyme, coriander 
> seed, red wine, salt
> My supplier for the boar is not that familiar with what the cuts mean 
> for this animal, and neither am I. I understand what the shoulder cut 
> is, and that is an option. However, there are two cheaper cuts listed: 
> belly and trim. I am fairly sure that the belly would be similar to 
> bacon and the trim is the leftover pieces from "trimming" the other 
> cuts. So, would trim be suitable for a boar stew, or should I stick 
> with the shoulder?
> Thanks! Aoghann