Boiled boar with honey and juniper, Sæhrímnir style
A pork shoulder long-simmered in broth, glazed with honey and scented with crushed juniper berries: the centerpiece of the banquet, set steaming in the middle of the hall to be shared.
A pork shoulder long-simmered in broth, glazed with honey and scented with crushed juniper berries: the centerpiece of the banquet, set steaming in the middle of the hall to be shared.
Draw near the fire, traveler, and fear not hunger under my roof. At my table in Asgard, the boar never runs short: we plunge it into the great cauldron at dusk, and it returns whole at dawn, for such is the abundance I keep for my own. Rub the flesh with juniper gathered on the moors, let it simmer until it yields to the knife, then glaze it with wild honey so it shines like the gold of my torque. Eat your fill: whoever sits near Frigg leaves with a full belly and a sure heart.
- •Boar or pork shoulder — one piece for the household (feast meat)
- •Juniper berries — a handful, crushed (resinous scent of the North)
- •Wild honey — by the ladle (glaze and sweetness)
- •Sea salt — to taste (seasoning)
- •Onion and wild leek — a few (broth aromatics)
Boiled boar with honey and juniper, Sæhrímnir style
A pork shoulder long-simmered in broth, glazed with honey and scented with crushed juniper berries: the centerpiece of the banquet, set steaming in the middle of the hall to be shared.
Why this dish? In the Grímnismál, the boar Sæhrímnir is cooked every evening in the great cauldron Eldhrímnir to sate the Æsir and the einherjar — then is reborn in the morning. At Frigg's table, queen of Asgard, this festive dish embodies the endless abundance of the divine hall.
Draw near the fire, traveler, and fear not hunger under my roof. At my table in Asgard, the boar never runs short: we plunge it into the great cauldron at dusk, and it returns whole at dawn, for such is the abundance I keep for my own. Rub the flesh with juniper gathered on the moors, let it simmer until it yields to the knife, then glaze it with wild honey so it shines like the gold of my torque. Eat your fill: whoever sits near Frigg leaves with a full belly and a sure heart.
Ingredients (period version)
- Boar or pork shoulder — one piece for the household (feast meat)
- Juniper berries — a handful, crushed (resinous scent of the North)
- Wild honey — by the ladle (glaze and sweetness)
- Sea salt — to taste (seasoning)
- Onion and wild leek — a few (broth aromatics)
Ingredients
- Pork shoulder (or boar) on the bone — 1.5 kg (feast meat)
- Juniper berries — 1 tbsp (resinous scent)
- Liquid honey — 4 tbsp (glaze)
- Coarse salt — 2 tsp (seasoning)
- Onion — 2 (aromatic)
- Leek — 1 (aromatic)
- Water — to cover (broth)
Method
- Crush the juniper berries and rub the shoulder with them along with the salt; let rest for 1 hour.
- Place the meat in a large pot with sliced onions and leek, cover with water, and bring to a simmer.
- Cover and simmer for 2½ to 3 hours, until the meat pulls apart.
- Remove the shoulder, pat dry, brush with honey, and place in a very hot oven (220°C) for 15 minutes to caramelize the surface.
- Cut into large pieces and serve at the center of the table, drizzled with a little reduced broth.
How it was made : In Viking halls, large meat was cooked in a cauldron suspended over the central hearth, sometimes for hours during feasts (blót, weddings). Boiling was more common than roasting due to the lack of ovens; honey and juniper, both abundant in Scandinavia, served as both flavoring and preservative.
The contemporary twist : Serve the shredded shoulder on a rough wooden board with a small pot of juniper honey on the side — each guest glazes their own portion, as the horn was passed around.
Sources : Edda poétique, Grímnismál, str. 18 (Sæhrímnir, Andhrímnir, Eldhrímnir) · Daniel Serra & Hanna Tunberg, An Early Meal: A Viking Age Cookbook & Culinary Odyssey (2013)
Frigg · Charactorium