[Sca-cooks] Bourbelier of Wild Pig

[Elaine Koogler]

grizly wrote:
> -----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
>
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>   
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

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