Wild Boar Sausage
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In Stock
- Made with truly wild boar
- Natural diet of grass, roots, nuts, fruits, acorns and grains
- Humanely trapped
- No hormones, no antibiotics
- Fully cooked
- Handmade in small batches
- No artificial ingredients or fillers
- 4 links per package
- Gluten-free
- Contains pork
- Contains alcohol
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Cooking Methods: Sauté, Pan-Fry, Roast, Braise, Steam, Grill
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Use wild boar sausages in any application that you would use pork. Try them on a sheet-pan dinner on a weeknight, roasted with potatoes, broccoli, and garlic.
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Serve with crusty bread, creamy polenta, roasted potatoes, or warm cannellini beans.
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Grill or sauté wild boar sausage with onions and sliced bell peppers.
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Slice and brown in a pan. Add onion, garlic, fennel seed, tomato paste, a splash of red wine, crushed tomatoes, and a little stock. Simmer gently for 20–30 minutes, then toss with pappardelle, rigatoni, or orecchiette.
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Wild boar’s deeper, darker flavor holds up especially well to red sauce, aged Parmesan, mushrooms, and red wine.
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Brown whole links or sliced sausage, then simmer with cannellini beans, rosemary, garlic, shallot, kale, and chicken stock. Finish with lemon juice and good olive oil.
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When you want something more rustic than pasta: serve seared wild boar sausage in shallow bowls with toasted sourdough and a bitter-green salad.
Charcuterie refers to smoked, cured, or cooked meats, all of which are traditional methods of preservation. In France, the techniques have been elevated to a culinary art form over the centuries.
We follow Old World recipes and use natural techniques and only the highest quality ingredients to create our diverse line of charcuterie.
Our handmade charcuterie represents the full range of styles and flavors, including bacon, cured ham, cooked and dry-cured sausages, pâtés and mousses, duck confit, rillettes, and prosciutto, smoked and cured duck, chicken and turkey breasts.
