[Sca-cooks] Bourbelier of Wild Pig

[Elaine Koogler]

Saint Phlip wrote:
> On 9/15/06, Elaine Koogler <ekoogler1 at comcast.net> wrote:
>
>   
>> It does definitely remove the bits and parts...particularly bristles!  I
>> recall my grandparents doing that when they butchered a pig...before
>> doing much of anything with it, they did this to remove the bristles.
>>
>> Kiri
>>     
>
> Well, that's a standard part of any hog butchering, for the reasons
> you and Niccolo have given. Can we consider that this step might be
> mentioned here because we're talking about wild, as opposed to
> domesticated, pig, and the author is assuming it wasn't butchered as a
> domesticated pig might have been?
>
>   
Could be.  I know that I've been told that the way to diminish the 
"wild" taste that things like venison have...and that is unappealing to 
a lot of folks, is to soak it in a water/vinegar mixture.  And my mother 
used to do that with salt-cured hams that my grandfather cured to take 
down some of the salt taste.

Kiri

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