Cochon Sauvage at SoFAB

Last weekend SoFAB was honored to hold what may have been the first wild pig roast of 2016. A team of chefs led by Purloo's Chef Ryan Hughes and Executive Sous Chef David Harrower slow cooked the pig in the giant smoker donated by Aaron Franklin of Franklin Barbecue
 in Austin, TX (recipe below!). As the meat finished cooking Louisiana's Commissioner of Agriculture and Forestry Mike Strain discussed the growing problem of wild pigs running rampant through rural Louisiana, destroying property, eating crops, and causing millions of dollars worth of destruction.

Fortunately, there is a relatively simple solution to this issue. The Louisiana Department of Agriculture, working with wildlife biologist Gene Cavalier and Charline Mumford of Two Run Farm, has set up a program to inspect feral hogs in Louisiana for public consumption. The Department is encouraging everyone in Louisiana to help curtail the wild pig problem by eating it whenever you can in restaurants, buying the meat from Two Run Farm, and encouraging others to try a bite. It should be an easy sell to those interested in sustainable, local meat since it's about as free-range and hormone-free as you can get.

Our attendees enjoyed the bites of smoked wild pig served up after the talks, accompanied by samples of local barbecue sauce provided by NOLA Foods. Thanks to everyone who came to learn about and enjoy the Louisiana wild pig!


Slow Roasted Cochon Sauvage

Recipe from Purloo Restaurant's Executive Sous Chef David Harrower

Ingredients:

  • 70 pound wild hog
  • 6 tablespoons onion powder 6 tablespoons garlic powder
  • 6 tablespoons dried oregano
  • 6 tablespoons dried basil
  • 3 tablespoon dried thyme
  • 3 tablespoon black pepper
  • 3 tablespoon white pepper
  • 3 tablespoon cayenne pepper
  • 15 tablespoons paprika
  • 9 tablespoons salt

Blend spices together. 

Split hog in half by breaking the rib cage at the backbone on one side using a meat cleaver. After the ribs are broken, using a flexible boning knife, remove the loin while leaving the one side attached to the second loin starting at the neck all the way down to the pelvic bone. Once at the pelvic bone split the leg from the ball joint attaching the hind leg to the pelvis. Once the pig is split, cut pockets in both the front and hind legs, as well as two large pockets starting at the base of the neck and the start of the rib cage splitting the belly from the rib cage. Stuff all pockets with seasoning and allow to sit over night.

Stack wood four levels high in alternating directions with rolled up news paper stuffed in between each layer straight up the middle of the stacked wood and light.  Once a coal bed is built continue to stack wood four high in order to maintain a temperature between 250 and 300 degrees. Cook meat to 180 degrees or till the meat pulls from bone freely. Allow to rest for 30 to 45 minutes before serving.


Photos are courtesy of TJ Boudreaux and more can be seen on our Facebook page here.