spenser magazine: issue nine - winter 2013-2014

Salted Wild Boar Belly Recipe by Jessie Griffiths Choose a fatty belly from a larger hog for this salt pork recipe.

Once cured the belly will keep refrigerated for a week or can be frozen. I like to cut the cured belly into half pound pieces and freeze them for quick thawing. Use cubes of the cured belly to season rice, beans, vinaigrettes, soups, and stews.

Makes about 5 lbs.

1 large feral hog belly (or traditional pork belly), about 5 lbs, trimmed to an even thickness 4 oz. kosher salt 2 tsp. whole pink peppercorns, crushed 2 tsp. whole white peppercorns, crushed 2 tsp. whole black peppercorns, crushed 1 tsp. dried marjoram 1 tsp. dried thyme 4 bay leaves 1. IIn a small bowl, mix together all of the ingredients except for the belly. Coat the belly evenly with the cure, place in a ceramic or glass dish, and wrap tightly with plastic wrap. Cure in the refrigerator for 7 days, turning the belly every 2 days.

2. Cut the belly into portions; wrap and refrigerate for up to 7 days or freeze for up to 6 months. To cook, panfry the belly in a little oil over medium-low heat.

Recipes from “Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish” by Jesse Griffiths. Welcome Books. Text © 2012 Jesse Griffiths. Photographs on these two pages © 2012 Jody Horton.