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
⌒
Keep RUPS alive
FOOD NEEDS TO BE FRESH. THOUGHTS ALSO. BE FRESH, SUPPORT RUPS.
RUPS GASTROSOFISCH PERIODIEK
FOUNDED 2015
A PERCOLATOR FISH CONCEPT
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