[Sca-cooks] Bourbelier of Wild Pig

[grizly]

-----Original Message-----
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?
--Maire, curious....< < < < <

SPECULATION:  sanitizes the outside of the flesh after butchering . . .
removes the bits and parts left on it.  Plus, it tightens the skin and flesh
to hold onto the cloves when they are stuck in.

niccolo difrancesco