Captain Rodney's Boucan Glaze Private Reserve (13 fl oz)

Centuries ago in the Caribbean, pirates developed a method of preserving wild boar for their long sea voyages, seasoning the meat with French wines and indigineous spices, while cooking it slowly over a pimento (allspice) wood fire. The result was a delicious meat that was called boucan by the French. These pirates became known as boucan-eers, or as we know them today, Buccaneers. The Captain has bottled these spices in a glaze that can be used as a sweet and spicy finishing or dipping sauce great with chicken, pork or beef- even vegetables.