Jacques, the ex-butcher and I are going to have a taste off when my sanglier is ready. He will be making a dry cured ham, French style. I think he’ll be surprised with the flavor and texture of the American style wild boar ham.
In the meantime, I’m still working on the freezers. I love the taste of cabbage with fennel, decided to put that together with some pork chops I found and use a tajine
Pork Chops with Cabbage and Fennel
1/2 cup bacon batons, fried
1/2 head of cabbage, sliced
2 small fennel bulbs, thinly sliced
2 tbsp soy sauce
1 tbsp honey
1 tsp cumin
Salt and pepper
6 pork chops
2 tbsp olive oil
Mix the cabbage, bacon, fennel, soy sauce, honey, cumin, salt and pepper in a large bowl, then place on the bottom of a tajine. Season and then brown the pork chops in the oil and place on top of the cabbage, sprinkling with the thyme. Cook in a 400 degree oven for 30 minutes with tajine top on. Remove the top, then cook for an additional 15 minutes.
Wine suggestion: Bourgogne Aligote