Fresh Meat

Eight to ten servings: one 6-pound wild boar leg *1/4 cup coarse sea salt *1/4 cup coarse black pepper Cooking wild pork leg roast can be an intimidating task for many home chefs in New Zealand. Wild boar meat has a distinct bold and gamey flavor that requires special preparation and cooking techniques. But with … Read more

It’s a salt-cured piece of meat, but there are variations, of course, in how it’s made. Certain commercial types aren’t made to last (more on this below). Salt pork has a lengthy off-the-shelf life due to its curation process. Homemade salt pork- that is soaked in salt brine or dry-cured can last for 18 months. … Read more