[Sca-cooks] Bourbelier of Wild Pig

[Phil Troy / G. Tacitus Adamantius]

On Sep 15, 2006, at 9:43 AM, 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?

I suspect that isn't a 100% safe assumption. It's quite possible, and  
it even makes sense, but it's also possible that the real reason is  
something else that makes some sense (say, tightening and firming up  
the meat while softening up the outside fat, or the humoral stuff we  
discussed), or some reason that makes little or no sense, as with the  
lady I know who insisted that lasagne had to have three layers  
because of the pan her mother always used.

Adamantius