[Sca-cooks] Bourbelier of Wild Pig

[Adele de Maisieres]

Sue Clemenger wrote:
> Yummmm....
> I wonder about the initial plunge into boiling water, though.  What would be
> the possible reasons for that? A brief sort of par-boiling for a chunk o'
> pig with a fatty coating? Some other reason, more specific to it being from
> wild boar?
I suspect it's just to soften the skin up a bit.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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