And This Little Piggy

After a long and enjoyable day out with new friends yesterday, J and I crashed early and were well and truly blotto by about 10.30pm.

Cue: ominous sound of car outside, gate being opened and door bell jangling followed by very dozy bloke staggering downstairs, opening door and gazing blankly at neighbour. ‘Domuz! Domuz!’ (Pig! Pig!) he said, ‘Do you want it?’ ‘Tamaam!’ I mumbled as I contemplated a ‘night of the long knives’.


the piggy in question

To set the record straight, our neighbours do not go out hunting much these days but they will shoot those rogue pigs that come and raid their gardens and crops, often causing utter devastation. Whilst I will never encourage hunting and would much prefer just to catch the odd glimpse of these wily creatures as they go about their business, I’m not going to turn down the chance of some delicious wild pig meat.

Anyway, last night I was in such a dopey state that I decided to put off the butchery until this morning. Six o’clock seemed to come around very quickly!


yes, I would be crass enough to have a glass of Chardonnay with wild boar casserole

Cue: in the early morning light a ‘Boffer’ stands and contemplates the task ahead – the beast looks bigger than it did last night. Oh,well, best be getting on with it, then! Now, J and I have long ago stopped eating offal and so I no longer paunch (gut) these animals.




I never claimed I was a proper butcher!

I simply skin, joint and fillet and then return the remains to the mountains where the local wildlife will benefit and make short shrift of the process of disposal.


in the hearse ready for ‘Table Mountain’ – the foxes, jackals, martens, birds and others will be very happy

So, as I write this and whilst the freezer does its thing, J has been preparing a traditional Italian/Milanese dish called Osso Buco, click the link for the recipe.

osso buco

Osso Buco

If you don’t have any wild boar meat then bear is a good substitute (so it says) – do not go hunting bears, or pigs for that matter – promise! If you really are intent on becoming a survivalist then I recommend John Wiseman’s ‘SAS Survival Handbook’.


Oh, and it’s not a good idea to eat bear if they’ve been eating salmon – it doesn’t taste so good.

Alan Fenn, Okçular Köyü

10 thoughts on “And This Little Piggy

    1. I do like the balance you have in your life, Jack – red wine and bran flakes. I’ve heard that they are really good for you!

    1. already have plans to make one from a 50 gallon oil drum. Have to admit to having the plans for several years now – just need to get my backside into gear. I’ll keep you posted.

  1. Ellis and I were awoken many years ago in Candir by a call from the nightwatchman at Kaunos. He’d also shot a rogue wild boar and wanted to know if we wanted it. It was 1am in the morning after having had a nice bottle of wine earlier. But even at that hour we jumped into the jeep and headed out over the hill to his house near Kaunos where we loaded this beauty onto the hood of the car and drove back over the hill home. Fortunately Ellis had butchered one before so I was spared much of the gory details except for loading a plastic tub of parts back into the jeep to take into the mountains. By the time it was all acomplished we drove back into Candir as the sun was coming up. I had blood all over my arms and really hoped that there was not any early arisers in the village that would see me and think I had just offed someone…

    1. Hi Ken – great to have you commenting so welcome and thank you! The normal time for us to be knocked up has been around 2.30-3.00 in the morning. Our neighbours are great and always deliver to our back yard ‘butcher’s block’. This latest is the first time I’ve delayed the blood and guts bit until a more civilised hour. We have limited freezer capacity and don’t eat offal any more so I save myself the chore of gutting these days. I’m usually done and dusted in two to two and a half hours.

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