Giusi wrote:
> 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.
>
>
Good point re the cooking method. Now I wish I was there to try
this dish!

--
Jean B.