Cured Wild Boar’s Fatback Recipe


Cured Wild Boar’s Fatback Recipe

For this recipe you will need:
Wild boar’s fatback
Coarse salt

Preparation:

1. Cut the fat layer from the boar carcass without the skin.

2. Cut the fat into thick pieces; wash and soak in cold water to remove surface blood.

3. Soak for 24 hours, replacing the water periodically.

4. Wash the fat pieces; dry with napkins, and roll in coarse salt on all sides.

5. Put the fat pieces in a pan, cover with a lid and store in a cool place for 5 - 7 days.

6. Scrape the salt off the fat, wrap each fat piece in clear wrap, and store in the freezer.

7. Cut into thin slices and serve as a cold appetizer, or as skewer ingredient.

8. Use the fat in any dish requiring animal fat, including fried eggs.


Slabs of wild boar’s cured fatback

Slabs of wild boar’s cured fatback


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