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

  • Qom + Hamadan en Usak + Arak © Wim Delvoye - 2011-2013
    WIM DELVOYE EN HET VARKEN ALS KUNSTWERK
    Arie Van Der Ent
    Je houdt van hem of je verfoeit hem. Maar het werk van de Vlaamse kunstenaar Wim Delvoye (1965) mag in dit...
    lees verder
  • La Grande Bouffe by Fergus Henderson
    DE BOODSCHAP VAN LA GRANDE BOUFFE
    Henk Dam
    Het is een klein, maar fijn hoekje in de cinematografische kunst: de eetfilm (definitie: film waarin het bereiden, dan wel eten...
    lees verder
  • DE GEUR VAN PREHISTORISCH EI
    Bart Van Ratingen
    Jaren geleden was ik met mijn toenmalige partner I. op vakantie in de Bourgogne. We studeerden beiden nog, onze tweedehands VW...
    lees verder

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

Wil je meer van dit soort verhalen lezen?

 

Abonneer je dan op onze onregelmatige nieuwsbrief en blijf op de hoogte.

Dank je wel voor je inschrijving

Pin It on Pinterest