- Belly of pork
- Wild Boar
- Cured Smoked Bacon
- Red onion
- Star Annise
- 10 Potatoes
- 2 Onions
- 10 Cloves Garlic
- Handful of Golden Raisins
- Handful of Prunes
- 1 Cup heavy cream
- 2 eggs
- Olive Oil
- Thyme, Rosemary, Sage, Salt, Pepper, parsley, watercress
For the Farcement Savoyard;
Peel your potatoes and run through a processor with a grating blade. Use a clean towel and wring out any excess water and spread into the broadest mixing bowl you have. Slice your garlic and onions and add on top of the grated potato. Add chopped thyme, a handful of golden raisins, a handful of chopped prunes and a good handful of chopped smoked bacon lardons. Season well with salt and black pepper. Use your hands to mix the ingredients together.
Prepare a terrine by wiping though with a damp cloth and then lining with cling film. Place bacon slices onto parchment paper and cover with another piece of parchment then roll. This will almost double the surface area of the bacon and bond the pieces together. Do the same for two short side pieces.
Place the bacon into the mold, lining the edges and then fill with the potato mixture. Seal up the package by bringing all the ends together and pierce some steam holes into the top. Place in a bain-marie in an oven set to 140C/300F for 2 hours.
For the Porchetta;
Remove the fat from a pork belly (you won’t have fat on the wild boar). Prepare the filling by sweating the onions, garlic, fennel, olive oil in a hot pan to slightly cook them through. Sprinkle on dried oregano and add fresh sage and rosemary and season with salt. Season the boar with grated garlic, olive oil and salt and pepper massaging the flavour into the meat. Spread the sauteed filling over the boar meat.
Layer clingfilm over a clean surface and place your pork belly in the middle. Roll the boar meat and then place on top of the pork belly and season. Using string tie the whole roll together in as many sections as necessary. Cut off the ends then place the roll onto a rack and make sure the knots and rolls are equal before generously seasoning with sea salt which will help with the crackling. Put the rack into a pre heated over at 230C for an hour and a half.
After 2 hours remove the Farcement Savoyard from the oven and press the top to remove any excess moisture. Put to one side and allow to cool for a couple of hours.
Remove the porchetta from the oven after 2 hours and smoke in a Traeger for 35 minutes at 160C/320F.
For the Salsa Verde;
Prepare your salsa verde by chopping parsley, watercress, sage, 3 cloves of garlic, lemon zest and juice and add extra virgin olive oil to bring to a loose but not wet paste. Season with salt and cracked black pepper.
For the Vichy Carrots;
Peel and split your carrots in half lengthways and add to a large bowl. Add star anise and salt and 125g butter. Add water but do not cover the carrots and create a cartouche as a lid. Place on a moderate heat and monitor, when water level gets low give the carrots a swirl and they will be done. Add and wilt down some lovage to finish.
Take out your farcement from the tin and remove the clingfilm to clean off then re cover. You can then slice off as needed and the clingfilm will hold together. Fry the slices in butter so they caramelise.
Serve with a slice of the Porchetta, a slice of Farcement Savoyard, a couple of Vichy carrots with a salsa verde sauce.