In brief
- Cochon marron barbecue: wild pig marinated in Caribbean herbs, then slow-grilled
- Origin: French Caribbean, Martinique and Guadeloupe
- Essential ingredients: cochon marron or pork shoulder, garlic, lime, spring onion, parsley, thyme, chilli
- A hunting dish shared on special occasions and family meals
Origins and cultural history of cochon marron barbecue
In the French Caribbean, cochon marron refers to a domestic pig that has returned to a wild or semi-wild state through marronage. It differs from the Eurasian wild boar, its ancestor, not genetically but in its way of life. Hunting it is a traditional activity in Martinique and Guadeloupe, where the meat of this game, leaner than farmed pork, is then prepared for special occasions.
Barbecue cooking is part of an older technique, the boucan: a method of smoking and preserving meat inherited from the Amerindians, which the buccaneers of Saint-Domingue applied to wild beef before it spread to the whole of Creole cuisine, for fish as well as meat.
What are the essential ingredients for cochon marron barbecue
The marinade for cochon marron barbecue relies on a base of aromatics common to Caribbean cuisine, found in most African and Caribbean grocery stores, including NKOSI.
- cochon marron or pork shoulder
- garlic and onion
- lime
- spring onion and parsley
- thyme
- Caribbean chilli
What to know about barbecue de cochon marron
Barbecue de cochon marron is a dish of wild pork marinated in Antillean herbs and then slowly grilled, shared on big occasions and at family meals. The cochon marron is a domestic pig that went back to the wild, hunted in Martinique and Guadeloupe, and a farmed pork shoulder works too. The marinade combines garlic, onion, lime, spring onion, parsley, thyme and Antillean chili, and the meat rests in it for at least 6 hours, ideally overnight in the refrigerator.
Frequently asked questions about cochon marron barbecue
Can cochon marron be replaced with regular pork shoulder?
Yes. Cochon marron is game that is not sold commercially: the recipe works just as well with farmed pork shoulder, with the same marinade and the same cooking time.
How long should the meat marinate before grilling?
Allow at least 6 hours and, ideally, a full night in the refrigerator. The lime and herb marinade tenderises the meat and deeply flavours the flesh before barbecuing.
Where to find the ingredients for cochon marron barbecue in France?
NKOSI sells the chilli and lime juice used in the Caribbean marinade on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
