A wild-hog country ham from Auburn, Alabama, chef David Bancroft.
In at least one respect, it’s a pity we aren’t French. If we were, few would sneer, or snort, or wrinkle their noses and push back from the table when presented with a serving of rich, cognac-colored
daube de sanglier. But place a crock of wild-hog stew on most American tables and that grating sound you hear might be chair legs scraping hardwood.
That’s changing, and in ways that should delight hunters, cooks, and others who have embarked on this most postmodern of culinary journeys: the path to loving the wild hog. That feral hogs are an overpopulated blight on the South and beyond is undisputed. That they have an emerging place in both restaurant and home kitchens is an increasingly accepted truth. Rich and robust, wild hog meat can span the flavor spectrum, from sweet to earthy, as the animals tend to take on the terroir of their environs, be they acorn-rich hardwood ridges and bottoms or cornfields border
The 404 Kitchen Strikes a National Delivery Deal With Williams Sonoma Now you can send food from their kitchen to anyone, anywhere in America Tweet Share
404 Kitchen s Three Nights of Southern EntreesPhoto: www.williams-sonoma.comA notable restaurant trend during the pandemic has been the effort by hundreds of restaurants to place their products on national food delivery services like Goldbelly. Once primarily a culinary gift service, you can now find all sorts of option on Goldbelly. There are pastrami sandwich kits from New York delis and a fully-cooked brisket from Franklin s Barbecue, all of which are available for delivery mean you or anyone of your choosing can enjoy a culinary experience that’s at least close to visiting an iconic restaurant (which you aren’t doing because you’re not traveling or eating inside restaurants yet).