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Presskopf of wild boar

A perfect recipe for endless variation.

Creation by Wibren Assies, ROC Friese Poort, Sneek, the Netherlands.

Makes 350g.

 

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Allergens and dietary requirements

  • Sulphite

Ingredients

250
g
wild boar neck
2
cloves
black garlic
salt
as needed
agar agar
as needed
gelatin, soaked in cold water
30
g
dried chilli peppers
20
g
garlic
110
ml
white wine vinegar
110
ml
olive oil
1
tbsp
coriander seeds
1.5
tbsp
cumin
1
tbsp
fennel seeds
0.5
tbsp
salt

Scale recipe

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