My friends in the very south of the Americas....what do you use to season your boar and sows for an asado?

See my friends I have another pig down and in the freezer. I would like to try different sausage blends and seasonings on the chops/streaks. I thought something Argentine would be useful.

Nothing Argentine here, but I'm a fan of the Backwoods brand "regular" flavor sausage mix available from LEM or Gander Mountain. I use that for pork and bear with tasy results. For grilling chops, I've found that McCormick's Montreal Steak seasoning isn't half bad. Tony Chachere's (spelling?) also works well if you like a little spice. If the hog is small enough, I like to rub it liberally with Tony Chachere's then cover the entire outside of it with rings of raw onion and oranges, then wrap in foil and smoke for about 6 hours. Mmm, mmm, citrus pulled pork.

quote:

Tony

I just ordered Eastman's seasonings both breakfast and Italian. I also have used Greek and Creole in the past.

Asado aside, really just looking for options. I also have half of a young wild bull [cattle] that I killed. Fairly strong meat. Ground a lot of it. Fun to shoot...I actually think he charged, but that 250 grain 338 bullet in the forehead was a game stopper.

Fresh coarsely ground black pepper, onion salt, and ground cumin all rubbed in and all over the meat.Then ice down the beer.......

What a great idea....I think that might be part of this weekend.

My wife and I were hunting in Argentina a few years ago and one day they cooked a whole young pig and it was fantastic. According to the cook it was salt and peppered then rubbed with olive oil, fresh garlic, and fresh rosemary. We use this all the time here at home. In fact, my wife started a little herb garden just so we would have the fresh rosemary all the time.

I like that...Sounds good for one of the ham roasts.

Just rock salt. Roast the meat and slap it free of salt with the side of your knife before slicing .
Antonio