Pasi Jokinen smoked a whole wild boar in Kasala’s summer adventure at Merikarvia.
When is a decent smoking pot, you have to measure it. Fisherman and entrepreneur from Merikarvia Pasi Jokinen tested the smoking of a whole wild boar at the summer festival in Kasala, and there was really a demand for the meat.
The total weight of the pig was 55 kilos, half of which was delicious to eat.
Jari Viikilän The wild boar got a wild tip about cooking a whole pig and Jokinen took it. Two days in the smoking oven made the meat tender and, according to Jokinen, the salting was perfect for the first time. Jokinen describes the taste of smoked wild boar as tasty, but distinct from pork.
“After all, it’s always a puzzle when you don’t know how the business works. However, there were a lot of people there”, Jokinen rejoices.
The next wild boar Kasala smokes double kilos, but not until next summer. Joki has plenty of ideas. He plans to take a cooking course at the beginning of the next school year. Jokinen has already figured out the secrets of beef briskets, but you can always learn something new.
Someone wants to meet the needs of travelers with their services. Especially German boaters and campers have found even more routes to Kasala this year.
Local food. The wild boar meat was tender, and it tasted good with the vegetables and baked potatoes from Härkmere.
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