Geir Widar
TVWBB Wizard
I have written about the mountain pig before. To make a short recap, it’s just normal Norwegian pigs, kept in-house for a month, and then moved to the mountains in Valdres, Norway. They live outdoors for a few months during our arctic summer, and they are free to eat what they want, dig up roots, eat plants and anything they can find. They are also fed regular pig food.
I got hold of a piece of ribs. Looks like this, just salt and pepper added.
I’ve had so much luck spinning chickens, so I wanted to give this meat the same treatment. I cut up some root vegetables to give the ribs some company during the cook, as well as on the plate afterwards. Unions, carrots and so on.
Nearly there, it’s four o’clock, so it’s dark already J
And done.
A rather nice smoke ring, no wood added during the cook, it’s just from the coals.
A plated shot. Pickled mustard seeds are a perfect companion on grilled pork
I hope you enjoyed the pictures, and thank you for your time.
I got hold of a piece of ribs. Looks like this, just salt and pepper added.
I’ve had so much luck spinning chickens, so I wanted to give this meat the same treatment. I cut up some root vegetables to give the ribs some company during the cook, as well as on the plate afterwards. Unions, carrots and so on.
Nearly there, it’s four o’clock, so it’s dark already J
And done.
A rather nice smoke ring, no wood added during the cook, it’s just from the coals.
A plated shot. Pickled mustard seeds are a perfect companion on grilled pork
I hope you enjoyed the pictures, and thank you for your time.
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