Take a walk on the wild side of pork. We'll admit that we just like saying “shank.” And when you add wild boar, it has a certain ring. It brings to mind regal feasts on long tables in medieval halls. Nothing says lord or lady of the manor quite like a platter of wild boar shanks.
However you imagine them, the flavor is exquisite. Wild boar is pork-like, but more intense, with darker color and tighter grain.
When you braise meat on the bone, especially a cut like the shank, with all its connective tissue, the result is a dish thick with gelatinous sauce, simply oozing with intense flavor. It takes time and heat to make that miracle of transformation occur, which gives you a few hours to do something else as the house fills with wonderful aromas.
Just the facts
- Truly wild boar
- Natural diet of grass, roots, nuts, fruits, acorns and grains
- No hormones, no antibiotics
- USDA inspected
- Sold in an uncooked state
- Ships frozen, may thaw in transit
- 2 pieces per pack
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
D'Artagnan partners with experienced trappers in Texas to provide the best wild boar on the hoof. Our wild boar is actually wild, and is humanely cage trapped in Texas, and then brought to USDA-inspected plants where it is processed in the same way as farm-raised hogs.
The omnivorous wild boar has a voracious appetite and will eat everything from greens, native roots and acorns to agricultural crops. As you might imagine, they are considered a nuisance by farmers and ranchers.
Because of the growing numbers of wild boar, the law permits year-round hunting of these feral hogs. By using large cages that do not harm the boar, our trapping process allows this game meat to be marketed under the USDA law, which forbids hunted game to be sold.
This means that we can enjoy the primal taste of wild boar without having to do any of the hard work. It just doesn't get any wilder than this.
The deeply flavored meat of this cut (from just above the knee joint of a wild boar hind leg) 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 juices.