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Looking backward: Hog's head stew
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February 28, 2005
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« IMBB #12: Lamb Fries and Beef Tongue | Main | WBW #7: Obscure Red Grape Varietals »
All this talk of taboo foods and what have you reminded me of the time that I made Brunswick Stew with a half of a hog's head. Sort of.
Here's the scenario: Just before we went back to grad school, Rebecca and I went to Australia for about a month. For part of that time, we worked on a winery in the Hunter Valley in exchange for room and board. The organization that we went through to find a winery is called Wwoof -- Willing Workers on Organic Farms. This organization is very big in Australia and New Zealand, but exists all over the world. Basically, they matchmake between organic or partially organic farms and people who want to work on them in exchange for room and board. So when I refer to "Wwoofing" in the entry, this what I'm talking about.
We stayed on a very small winery named Louis-Laval, which is owned and operated by Roy Meyer, his son Tony, and sometimes his other son Saul. They have six acres under vineyard in which they grow Shiraz, Cabernet Sauvignon, Merlot, and a few other varietals. Roy also makes wine for a couple of local wineries and also does batches for several local growers for their personal consumption.
Read the hog's head stew entry here.
February 28, 2005 in vacationing | Permalink
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