flipWild Boar Haunch with Honey and Juniper Berries
Wild Boar Haunch with Honey and Juniper Berries
Why this dish? During rests between marches toward Italy, Alaric gathered his warriors around the fire. Game brought down in the forests they crossed, glazed with honey from plundered hives, was the chief's meat: he who distributed the best portions ensured loyal arms for the next assault.
A long-roasted haunch of wild boar, rubbed with salt and crushed juniper berries, then lacquered with melted honey that caramelizes over the fire. A dark, strong, and sweet meat, carved with a blade and shared by hand.
Approach, and fear not my men. At my table, whoever eats with me becomes mine. This boar, my hunters raised in the woods before we descended on Italy; I had it rubbed with salt and these black berries that the cold hardens, then coated with the honey we keep in clay pots. Here, take the thigh — the best part — for a king who keeps everything for himself does not reign long. Eat, and may your blade remember this fire.
- •Wild boar haunch — one piece for the table (master meat)
- •Wild honey — by the ladle (sweet lacquer)
- •Juniper berries — a handful, crushed (resinous perfume)
- •Salt — a generous handful (seasoning and preservation)
- •Lard — as needed (cooking fat)
Wild Boar Haunch with Honey and Juniper Berries
A long-roasted haunch of wild boar, rubbed with salt and crushed juniper berries, then lacquered with melted honey that caramelizes over the fire. A dark, strong, and sweet meat, carved with a blade and shared by hand.
Why this dish? During rests between marches toward Italy, Alaric gathered his warriors around the fire. Game brought down in the forests they crossed, glazed with honey from plundered hives, was the chief's meat: he who distributed the best portions ensured loyal arms for the next assault.
Approach, and fear not my men. At my table, whoever eats with me becomes mine. This boar, my hunters raised in the woods before we descended on Italy; I had it rubbed with salt and these black berries that the cold hardens, then coated with the honey we keep in clay pots. Here, take the thigh — the best part — for a king who keeps everything for himself does not reign long. Eat, and may your blade remember this fire.
Ingredients (period version)
- Wild boar haunch — one piece for the table (master meat)
- Wild honey — by the ladle (sweet lacquer)
- Juniper berries — a handful, crushed (resinous perfume)
- Salt — a generous handful (seasoning and preservation)
- Lard — as needed (cooking fat)
Ingredients
- Wild boar roast (or pork shoulder) — 1.2 kg (master meat)
- Forest honey — 4 tbsp (sweet lacquer)
- Juniper berries — 15 berries, crushed (resinous perfume)
- Coarse salt — 2 tsp (seasoning)
- Lard or oil — 2 tbsp (cooking fat)
- Water or broth — 1 cup (moisten the cooking)
Method
- Rub the meat with coarse salt and crushed juniper berries, let rest at room temperature for one hour.
- Sear the piece in hot lard on all sides until golden.
- Roast at 160 °C with a cup of water in the pan, for about 1 h 30, basting regularly.
- Halfway through, brush generously with melted honey, then repeat twice to lacquer.
- Let rest 15 minutes before slicing with a blade and sharing by hand, without utensils.
How it was made : The Visigoths roasted game on a spit over camp embers. Honey, abundant in northern forests and recovered during pillages, served as an energy reserve, festive sweetness, and preservative. Juniper grew everywhere along the invasion routes.
The contemporary twist : Served on a rough wooden board with a drizzle of hot honey and a few whole berries, 'chief's table' style, to share at the center of the table.
Alaric I · Charactorium
