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.
Our wild boar is beyond free range, it's truly wild! This mini roast is perfect for small, intimate dinners among family and close friends.
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 forage for 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!
D’Artagnan works with a group of trappers to provide the best wild boar on the hoof in Texas. The free-range lifestyle of these wild boar results in a delicious, lean meat that tastes like intense pork. More red than pink, with a distinctive nutty and sweet flavor, wild boar meat offers a familiar yet utterly unique eating experience.
This wild boar mini-roast is made from the knuckle and is pre-tied to hold its shape and allow for even cooking temperature. The simplest way to prepare it is to sear in a hot pan with sliced garlic and rosemary, then place in the oven at about 275 degrees F to finish the cooking or until internal temperature reaches 155-160 degrees F. Remove from oven and let rest before slicing.
"Wild boar meat is tamed, tender and flavorful after a quick soak in a martini-inspired marinade."
"Food writer Emily Nunn braises wild boar with white wine and fresh fennel for a lighter take on a classic Italian ragout. She uses a technique from cookbook author Giuliano Bugialli: cutting the meat with scissors, which maintains integrity of meat."
"Our wild boar roast is marinated in a zippy mixture of soy sauce, cumin and dry mustard then slow cooked till juicy."
"Equal parts artist, performer & chef, Nicole Peyrafitte injects creativity & passion into everything she does. Cherries, shiitakes and bacon share the stage in her recipe for roasted wild boar."
"This roast couldn't be easier or more delicious! Hearty wild boar is stuffed with sauteed mushrooms and served with a delectable pan-sauce that's silkened with black truffle butter. "
