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Two textures of wild boar blade

Beautifully tender cooked blade with crispy 'pulled boar'. The blade is cooked in a pressure cooker which speeds up the process.

Creation by Jouke Piet Drijfhout, ROC Friese Poort, Sneek, the Netherlands.

Makes around 600g blade and 100g pulled boar.

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Allergens and dietary requirements

  • Celery

Ingredients

1000
g
wild boar blade
2
l
brine, 7% salt
2
carrots
6
onions
0.5
celeriac
2
leek
2
leaves
bay leaf
2
cloves
10
peppercorns
10
g
salt
6
sprigs
thyme
2
sprigs
rosemary
2
l
water

Scale recipe

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