Oak Trees and Acorns and Deer and Wild Pigs.

I saw Oak trees and acorns and deer and cows and wild boars and ducks and frogs.  and I will tell you this…

One wild boar didn’t make it. 


It’s the job of the hunter or the fisherman to not waste any meat that can be salvaged.  Here, I’m butchering and contemplating how to cut the boar based on the dishes I want to make.  Whether a cheek, or a heart, or a liver, someone can enjoy it and it’s all good, especially when prepared well.  Even the bones have tremendous flavor.  The hair? well it’s extremely coarse and will dull your knife :).   But, I’ve seen many cooks, chefs, hunters, and fishermen spend so much time getting a good quality product (preferably free range), and then they hack the meat by not knowing where the cuts are, or by rushing.  We owe it to the animal and your dignity to learn how to respect your food and have minimal waste!!!

Sangre.  Bacon. Pancetta.  Butchering is fun, but now the super fun part begins… stay tuned ^

One Comment

  1. There aren’t many hunters who know how to break down animals. Finally ran into a wine guy who handles wild pigs similar to what we do. Chefs don’t know much better. I have gotten down to the point where I break down non-pig leg and shoulder into the larger single muscles which lends to cooking them in a, while not true tournedo in a strict sense, a loose tournedo fashion. The infraspinatus of the shoulder ( flat iron, blade steak) is quite tender though it can’t be rolled up in tournedo style. There is the teres major which is very, very tender and makes an excellent breakfast steak. I tend to head shoot many of my animals and this leaves the visceral cavity clean so when I can, there is the caul fat to be used for lining a pâté mold. I see you remove the pig’s cheeks. I guess you make guanciale with the fattier ones.

Leave a Comment

Your email address will not be published. Required fields are marked *