Although the taste was nice, we couldn't get past the texture. The olives are much harder than the meat surrounding them, and the overall texture of the olive loaf is similar to meat studded with hunks of crunchy gristle. However, in context, their crispness is actually a problem. The Manzanilla olives are briny and bright, and they're shockingly crisp and fresh-tasting given that they have been cooked inside a giant loaf of emulsified meat. It's not because they're bad olives - quite the contrary, in fact. However, for us, the olives ruin the experience of eating this. It's well-seasoned and has a nice firm texture. not great, but bologna rarely does, so we won't hold that against it.īoar's Head makes good bologna, and the meat portion of this olive loaf is no exception. We could imagine somebody enjoying this if they were used to its wet tissue paper-like texture, but even most people who enjoy the flavor of liver would probably not care for this product.īoar's Head Olive Terrine Loaf sounds like some kind of fancy French appetizer, but it's really just a big square brick of beef and pork bologna with a bunch of pimento-stuffed green olives molded into it. On the tongue, it tastes like bologna at first, but then develops a livery character in the aftertaste that intensifies over time. It also smells like livery bologna, which is, well, not good. It's like bologna that had something terrible happen to it. Its texture is in the uncanny valley between a soft spread and sliced deli meat. Instead, it's a slightly firmer, sliceable log of sausage that's halfway between liverwurst and bologna. Obviously, if you hate offal, that sounds like a nightmare, but for people who like variety meats, this type of liverwurst can be quite tasty on a cracker or a piece of toast.īoar's Head's liverwurst is not that. Other liverwursts we've sampled have usually been spreadable, pate-like mixtures that had a pretty strong liver taste. Liver is a delicious, underappreciated cut of meat, and we've had liverwursts in the past that we've enjoyed. Save the pineapple for the top of your Christmas ham.īefore liverwurst fans (if they exist) start barking at us, we're not ranking Boar's Head Strassburger Liverwurst so low because liver grosses us out. This turkey tasted wrong, and our brains struggled to make sense of the mismatched flavors. The description on the Boar's Head site says there's hibiscus in this turkey as well, but we couldn't tell it was there. There's no acidity whatsoever coming from the pineapple. It's so sweet that it almost seems like it has Splenda or aspartame in it. That will give you a good idea of what this misbegotten deli meat tastes like. Imagine opening a giant can of Dole pineapple juice and dumping a whole roasted turkey breast into it, then letting that concoction sit for a few days. Stiil, we can't imagine anyone wanting to eat this for lunch. It's nice to not have to eat the same old sandwich meats every day. We like to see Boar's Head getting experimental. Suffice it to say that Boar's Head Bold Aloha Sunshine Pineapple Turkey Breast does not integrate pineapple well into its mix of flavors. Pineapple's bracing acidity and tropical warmth can be used to great effect in some meat dishes, but only if they're applied correctly. The arguments about whether pineapple belongs on pizza never end (for the record, we're pro-Hawaiian pizza). We all know that mixing pineapple with savory foods can be controversial.
0 Comments
Leave a Reply. |