Slow-roasting pork or wild boar ribs on the grill gives them a tougher, chewier texture than braising…but some people prefer that.  The spice rub we’ve used here is sweet up front, with a building heat in the back. Drink Pairings: Syrah from Northern Rhone or Malbec from Argentina Ingredients: (Makes 4 Servings) 4lbs of Wild Boar St. …

The Taste of Oregon celebrates the life and foods of the Pacific Northwest as experienced by Victor Panichkul and Charles Price. The blog is primarily a food blog but also explores other unique things, people, places, and outdoor activities in Oregon. Victor is a journalist and writer by training, is an avid cook, wine lover …

Basically, a satisfying comfort food made from sauerkraut, sausage and potatoes. It is a traditional dish from Alsace, a region of France combining German and French influences. Ingredients ½ lb. bacon, chopped (Kurobuta pork bacon & cubed wild boar bellies work beautifully) 4 pork chops (kurobuta pork chops or wild boar chops would be even better!) …

with Organic Mushrooms & Artisan Ravioli with Truffle Sauce (serves eight) Ingredients: 3 Kurobuta Pork Tenderloins (approx. 3 lbs.) 1 tsp dried thyme (1 tbsp of chopped fresh thyme) ¼ tsp kosher salt ¼ tsp black pepper 2 tbsp olive oil 1 tbsp minced fresh garlic 4 ounces Tartufata Sauce (Truffle Sauce) 2 cups chicken …