Wild Boar

Compared to its relative the pig, wild boar has a similar pork flavour and is almost identical in texture. However, boar meat tends to be darker in colour and have a richer flavour than regular pork. And, because there is more fat in it, there’s more flexibility in how it can be prepared. The shoulders and belly, along with chops, make for the best cuts.

Wild boar and domestic pig are both from the swine family but are differentiated by their looks and living environment. Because wild boars adapted to woodland environments, their hide is covered in coarse hair and their canine teeth are pronounced and slightly sharpened to aid in foraging. The difference between wild boar vs pig is that the meat of a wild boar is much leaner, sweeter, and darker in color compared to barnyard pigs. It is important to note that the wild boar listed on menus are pasture-raised and not hunted from the wild.

What Does Wild Boar Taste Like?
Wild boar is one of the gamier types of meats on the market. Boar has a nutty undertone with a more robust flavour than other red meats, as well as a darker red colour as compared to pork's pink hue. This meat is a good option for folks looking for high-protein meat with less cholesterol; 100 grams of boar contains less cholesterol than 100 grams of chicken, with almost six grams more protein.

How to Prepare Wild Boar:
There are several ways to prepare boar, including ribs, dehydrated bacon and ragu. The nutty taste of the meat pairs well with sweet and acidic flavours like tomatoes, barbecue sauce and brown sugar. You can also braise the belly of the boar to bring out its buttery flavours. Regardless of the method you choose to use, you should continually heat the meat until the internal temperature is 145 degrees Fahrenheit for whole cuts and 160 degrees Fahrenheit for ground boar. Reaching the precise internal temperature is also essential to kill off any trichinella parasites from the meat (via Petersen's Bowhunting).

Ham is often the centerpiece of Christmas dinners, but it is not the only option available for your menu. You can find the same cuts of boar meat that you would use for pork. However wild boar is leaner, so it is best cooked low and slow. Wild boar is often braised, roasted, or stewed, with popular cuts including shoulder, tenderloin, rib back, and strip loin. You can also prepare wild boar in a smoker to serve your customers some delicious smoked meat. Wild boar should be cooked to 145°F for whole cuts and 165°F for ground meats to be safe.

What Goes Well With Wild Boar?
The rich flavour of wild boar pairs well with:

• Vegetables: Mushrooms, onions, tomatoes.
• Sauces: Barbecue sauces, soy sauce, grape jelly.
• Wine: Red wine, Marsala wine, cognac.