10 April 2009

Some Good Head: Hure de Sanglier

There's nothing quite like coming home from a long day at work, opening some wine, and relaxing with a little hure.

Hure is the head meat of certain animals: Salmon... Pork... Or in this case, boar, potted into a nice terrine by the fine folks at La Ferme de Grémonval, about 90 minutes away in Normandy.

There isn't much cooking required here. Just slice up a little bread, and start spreading. For a little extra ooey-gooey meltiness and to properly enjoy the fatty head meat, it was thrown under the broiler for a few minutes.

Perfect with a small-vintner Touraine rouge - a Loire wine based on pinot noir - purchased from Le Baron Rouge here in Paris.

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