BABY, I WAS ROLLED THIS WAY OR HOW I BECAME A ROULEAU DE TÊTE DE PORC

by | dossier van kop tot kont

© 2015
pig | 726311
concept, recipe and food styling | Bart van Ratingen
photography, storytelling and design | Manuela Tjarkina Vermeeren

⤴︎

first they took of my mask

and

sprinkled smoked salt on my flesh and left me in the fridge for about a day
(it’s called curing)

then

they dried me tender

and

pulled my ears through the holes of my eyes and put my tongue on top of it

⤵︎

⤴︎

they filled me with all kinds of beautiful flavours

like

morilles, pepper from madagascar, garlic and flowers of the laurel

and

rolled me up, gently

⤵︎

⤴︎

they wrapped me up in a piece of cloth

and

laid me in a römertopf filled up with vegetables, herbes, a strong double brewed broth and red wine

⤵︎

⤴︎

i was placed in a 180° c oven for three hours

then they let me cool down for a night, filled the topf with more of the broth and wine and put me back for another six hours in the oven

after that they cooled me down a bit and took me out of the broth and cloth

⤵︎

⤴︎

indeed, they cut me in two

i heard them say

how great i smelled
and
how beautiful i looked
and
how good i tasted

⤵︎

⤴︎

classic french style
chacuterie

and

‘russian roulette’
herring spawn | dill | wodka

⤵︎

⤴︎

i felt lucky, as a pig, to end up in this kitchen

baby
i was rolled this way

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Keep RUPS alive

FOOD NEEDS TO BE FRESH. THOUGHTS ALSO. BE FRESH, SUPPORT RUPS.

RUPS

RUPS GASTROSOFISCH PERIODIEK

FOUNDED 2015

 

A PERCOLATOR FISH CONCEPT

 

 

RUPS

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