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

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
⌒
-
HET FEEST VAN DE ONOVERWINNELIJKE ZON OF WAAROM WE ZOVEEL ETEN MET KERSTBart Van RatingenVan alle Christelijke feesten wordt Kerst wereldwijd het meest nadrukkelijk gevierd. Het is tevens het feest dat het meest is geseculariseerd,...
-
I SCREAM YOU SCREAM WE ALL SCREAM FOR ICE CREAMHenk DamWeinig bereidingen blijken de menselijke fantasie zo te prikkelen als ijs. Wereldwijd verdwijnen de meest bizarre ingrediënten en onwaarschijnlijke combinaties in...
Keep RUPS alive
FOOD NEEDS TO BE FRESH. THOUGHTS ALSO. BE FRESH, SUPPORT RUPS.
RUPS GASTROSOFISCH PERIODIEK
FOUNDED 2015
A PERCOLATOR FISH CONCEPT
You must be logged in to post a comment.