D’Artagnan works with a group of trappers to provide the best wild boar on the hoof in Texas. It really doesn't get more free range than this. Wild roaming boars are humanely cage trapped, then brought to USDA-inspected processing plants. Their voracious diet of greens, native roots, acorns, and any agricultural crop they can access has inspired a law that encourages hunters and trappers to cut down on the exploding population of these nuisance hogs.
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 nutty and sweet flavor profile, wild boar meat offers a familiar yet utterly unique eating experience.
Our wild boar prosciutto, made from the top round, is leaner than traditional prosciutto. It is naturally dry-cured and aged for 6 months to create its unique and robust flavor.
You will receive a whole piece of prosciutto that can be thinly sliced and served on a charcuterie platter, or paired with fruits like cantaloupe, mango or Bosc pear for a great sweet and savory appetizer. It can also be chunked and tossed into your favorite salad or pasta recipe. Try thin slices on homemade pizza crust topped with caramelized onions and balsamic reduction.
ingredients: wild boar, salt, sugar, spices, garlic powder
"We frequently associate Proust with madeleines. This great author is also credited with publishing the first ever mention of the croque monsieur, the hot ham and cheese sandwich that is a popular cafe standard. We like ours with wild boar prosciutto instead of ham."
"This spin on classic Italian crostini uses our Wild Boar prosciutto with wine-soaked fruits. "
"This hearty Gascon “daube” (red-wine stew), using venison, is everything you want in a comfort food dish. It is hearty and flavorful and gets better as it sits. Plan to make it a couple of days in advance. "
"Elegant and sophisticated, this main course salad is simple to make. Be sure to thinly slice the wild boar prosciutto, which pairs beautifully with the crunchy greens, tangy Parmesan and citrus mayonnaise."