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Take a walk on the wild side of pork! Our truly wild boar boasts a very lean, deeply colored and distinctly flavorful meat that makes a tasty alternative to pork.
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!
Their wild-foraged diet contributes to the unique flavor profile. Robust enough to stand up to a strong red wine, wild boar meat offers a distinctive taste—lean, and pork-like, but more intense, with darker color and tighter grain. Nothing says medieval lord (or lady) of the manor quite like wild boar foreshanks on the table. The deeply flavored meat of this cut (from just below the knee joint to just above the hock) is very lean, high in gelatin and is best prepared using a slow, moist cooking method such as braising. This allows all the connective tissues and marrow to break down and create a thick sauce as it cooks. Be sure to have potatoes or bread to soak up all the delicious sauce!
Note: Our Wild Boar Foreshanks ship frozen, in an uncooked state, and may thaw in transit.
"Superstar Italian cook Lidia Bastianich likes to braise wild boar in Barolo because of its fruitiness and complexity. She advises: the better wine you use, the better your sauce."
