So your first question might be: are they really wild? We can assure you that they are.
You will find that wild boar meat is lean, with a slightly gamey flavor that is far more intense than bland pink pork. It’s also surprisingly red when compared side by side.
Enjoy its nutty, sweetish flavor with dried fruits, chestnuts, a red wine sauce and root vegetables on the side. This meat can stand up to strong flavors.
Tap into your inner caveman with wild boar. Our trappers have already done the hardest part for you.
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
- Feeds 2-4 people
- 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.
For basic cooking instructions, Download our Wild Boar Cooking Guide.
This wild boar mini-roast is made from the knuckle and is pre-tied to hold its shape and allow for even cooking.
The simplest way to prepare our wild boar mini roast is to sear in a hot pan with sliced garlic and rosemary, then place in the oven at about 375 degrees F to finish the cooking or until internal temperature reaches 155-160 degrees F. Remove from oven and let rest before slicing.
Be sure to cut off the netting for presentation. Because it is so lean, barding with bacon or frequent basting will help to keep the roast moist.