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Young boar back, pickled

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Ingredients for 4 servings:

  • 400 g wild boar loin (young boar loin)
  • 4 cloves
  • 12 juniper berries
  • 1 tsp, dried rosemary needles
  • 1 pinch(s) allspice
  • ½ tsp Allspiceón de la Vera, mild
  • 80 g brown sugar
  • 80 g salt, uniodized

Instructions

Working time approx. 10 minutes; Rest period approx. 4 days; Total time approx. 4 days 10 minutes

appetizer

Mix the sugar and salt. Place all the herbs in a mortar and grind. Roll the back in the herbs. Pour the salt and sugar mixture into a bag. Place the meat in the bag and cover with the mixture. Vacuum seal the bag and refrigerate for 4 days. Pat the meat dry before serving and cut into thin slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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