The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
This is the premiere cut of our superbly sweet, nutty, and juicy free-range wild boar. To enjoy, we encourage you to simply quick sauté or grill over high heat.
It doesn't get more free range than this. Our wild boars are actually wild, and are humanely cage trapped in Texas then brought to USDA-inspected processing plants. The wild boars eat greens, native roots, acorns, and pretty much any agricultural crop they can access. As a result, farmers and ranchers in Texas are fully supportive of the law that encourages hunters and trappers to cut down on the population of these nuisance hogs. This works to your advantage, because even in a state as large as Texas, they can’t eat all the wild boar!
Wild boar meat offers a distinctive taste—lean, and pork-like, but more intense, with darker color and tighter grain. Like pork, it is adaptable to many recipes and spice combinations. Robust enough in flavor to stand up to a strong red wine, or think medieval and pair with strong ale in a tankard.
The tenderloin is, as its name implies, a tender cut of meat which makes it easy to cook—marinate it or rub with your favorite spices and then grill or roast it.
"Here’s an easy dish from Susan McCreight Lindebor that will reward you with plenty of spice, thanks to its power-packing sauce. Serve it atop creamy grits and sliced grilled tomatoes."
"Boneless loin of wild boar is stuffed with thyme-scented, mixed wild mushrooms, reassembled and roasted whole. "
"Chef Manop Sutipayakul of Origin Thai in New Jersey is known for his French-influenced Thai cuisine. Here he combines garlic, Thai chiles, green peppercorns and red curry paste in a quick sauce for Wild Boar Tenderloin."
"Chef Jennifer Cole from Fat Goose in Brooklyn, NY, marinates then sears our Wild Boar Tenderloin and serves it with starchy purple potatoes and sweet rambutans for an exotic play on colors and flavors."
"If you like spice, this is your dish! Serve it atop creamy grits and sliced grilled tomatoes for a simple supper with "heat.""
