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Wild boar bacon


Wild boar bacon
Wild boar bacon

The proposal of a chef in the Piwna 47 Food & Wine restaurant in Gdańsk.


  • 1000g wild boar belly
  • 300g barley groats
  • 500g squash
  • 300g beetroot
  • 30g dried mushroom
  • 50g butter
  • soup greens (bundle)
  • frying oil
  • 30ml balsamic vinegar
  • 50g honey
  • 70ml cream


Souse the boar belly in 10% saltwater for 24 hours. Rinse and fry on all sides, add the greens and soaked mushroom; simmer until tender.

Boil the beetroots, peel, cut into slices and pickle in salt, pepper, olive oil, balsamic vinegar and honey mix. Cook the groats until chewy.

Bake the squash in the oven, and blend the flesh with cream, season with salt and pepper, add butter to finish. Compose everything onto a dish ready to serve.