On Mon, 10 Aug 2009 08:24:05 +0200, Giusi wrote:

> "Jean B." ha scritto nel messaggio
> Steve Pope wrote:
>
>>> I'm part way through making this ragu. The boar is very good,>> but I
>>> would say no better than the same farmer's normal pork. >> It's just what
>>> he was selling today. Oddly, it's a little>> paler in color than the
>>> normal stuff.
>>
>> I did mean domestic pig/pork. Thanks for that info. It seems > there is
>> no reason then to search for boar--unless one actually > finds wild boar.
>> I can get good pork (at least some of the year).
>
> I have some in the freezer right now. It is much leaner and darker than
> domestic pork, but I confess I have always wondered if the vast difference
> in dishes is not the handling as much as the meat. The best I ever had was
> cooked by a Chilean girl who has lived here a long time but had never made
> wild boar before. Her description of what she did sounded French, all the
> ingredients were Italian and the cook was South American. Fusion works!
> She has only the vaguest description to offer of what she did.
> Wild pork here is always spiced in a very ancient manner and always cooked
> very slow and long. You can buy it at certain vendors or if you know one of
> the official hunters you are given some. If you sat in my garden late at
> night with a big gun you could shoot the five that wreck it periodically.

the swine!

your pal,
blake