Wild Boar Shoulder, Boneless
Rolled, boned and tied in netting, the lean shoulder of wild boar makes a splendid roast. It’s a sizable cut that will serve a dinner party nicely. Think landed-gentry style splendor.
Many traditional Italian stew recipes require that the shoulder be chopped into small pieces and slowly braised.
However you decide to prepare this boar, the reddish, more-intense-than-pork meat offers a distinctive taste that is imminently adaptable.
Wild boar meat is robust enough to stand up to full-bodied red wines or strong ale. Especially when sipped from a tankard or chalice.
Feel free to hog wild.
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.