User:Chzz/Wild boar sausage
A wild boar sausage is a sausage made from the meat of feral pigs.[1]
Terminology[edit]
Despite the word "boar" The term "Wild boar" may refer to both male and female animals.[1]
The term derives from the Middle English word "boor", from the Old English "bār", and from the Proto-Germanic "baizaz", Proto-Indo-European "bhoidh-s-o" (compare Lithuanian baĩsas 'terrible apparition', Old Church Slavonic бѣсъ (bĕsĭ) 'demon').
enPR: bôr, IPA: /bɔːɹ/, SAMPA: /bO:r\/ wikt:boar
History[edit]
c/f Boar#Mythology, religion, history and fiction
Cowboy stories[edit]
See http://books.google.co.uk/books?id=2O0HR_gd4_cC&dq=wild+boar+sausage&source=gbs_navlinks_s
Varieties[edit]
A variety of salami made from wild boar exists in Tuscany and Umbria. It is made from trimmed, ground belly and shoulder meat of animals which, whilst not farmed, are fed on a controlled diet. In Winter, the animals eat wheat germ and barley, but in summer their diet includes plums, prunes and tomatoes. The finished sausage can contain many other ingredients, including wine, myrtle berries, truffle and walnut. The salami are aged for several months.
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REF [2]
Some varieties of Polish kielbasa has contained wild boar since the 18th Century, when the boar were hunted by royals.[3]
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Cooking[edit]
In some recipes, the sausage contents may be extracted from the skin and mixed with other ingredients.[4]
The sausages can be smoked,[5]
barbequeued,[5]
part of a mixed grill[6]
Packaging[edit]
The Code of Federal Regulations number 317.2 stipulates that the term "Wild boar" may appear on packaging, as long as the words "Meat From Feral Swine" either immediately follow, or if the term is marked with an asterisk as "Wild boar*" then the statement may appear (prominently) elsewhere on the product packaging.[1]
Other permitted labels under the regulation include "Wild Boar Meat from Feral Swine", and "Wild Boar (by-product) from Feral Swine".[1]
To obtain authorization to market such products, the manufacturer must supply the regulatory body which describes the animals used (in broad terms of characteristics), as well as statements about the living environment and means of capture used.[1]
The animals must live in a "nonrestrictive environment that permits foraging for uncultivated food, natural selection, and breeding, and farrowing without confinement".[1]
References[edit]
- ^ a b c d e f Nollet & Boylston 2007, p. 686
- ^ Green 2005, p. 276
- ^ Marianski, Mariański & Gebarowski 2009, p. 7
- ^ Winner 2009, p. 117
- ^ a b Jamison & Jamison 2003, p. 165
- ^ Tramonto, Goodbody & Fink 2010, p. 207
Bibliography[edit]
- Nollet, Leo M. L.; Boylston, Terri (2007), Handbook of meat, poultry and seafood quality, Wiley-Blackwell, ISBN 9780813824468, retrieved 2011-03-15
- Green, Aliza (2005), Field guide to meat: how to identify, select, and prepare virtually every meat, poultry, and game cut, Quirk Books, ISBN 9781594740176, retrieved 2011-03-15
- Winner, Melinda (2009), A Complete Illustrated Guide to Cooking with Arthritis: Helping the Physically Challenged Regain Their Independence in the Kitchen, Tate Publishing, ISBN 9781607997382, retrieved 2011-03-15
- Jamison, Cheryl Alters; Jamison, Bill (2003), Smoke & spice: cooking with smoke, the real way to barbecue, Harvard Common Press, ISBN 9781558322622, retrieved 2011-03-15
- Tramonto, Rick; Goodbody, Mary; Fink, Ben (2010), Steak with Friends: At Home, with Rick Tramonto, Andrews McMeel Publishing, ISBN 9780740792571, retrieved 2011-03-15
- Marianski, Stanley; Mariański, Adam; Gebarowski, Miroslaw (2009), Polish Sausages, Authentic Recipes and Instructions, Bookmagic LLC, ISBN 9780982426722, retrieved 2011-03-15