what a boar!



We had the good fortune of getting half a boar from Brown Boar Farm last week. We are testing the posibilities of La Caja China's pig roasting box.

I don't know that I am thrilled cooking all the parts of an animal using the same cooking times, technique and temperature. Certain parts of the boar were cooked perfectly (belly) while other parts could have used less time (loin) and others more (shoulder, butt).

The box seemed to get hotter than I would have liked, probably due to lack of experience. My instincts and experience tell me that I would rather cook the boar at a very low temperature for a very long time.