Wild Boar Tenderloin
Wild boar tenderloin is the hunters, chefs, and home cooks' preferred cut. Similar to pork, only darker and leaner, wild boar meat has a sweet and slightly nutty flavor. Unlike other lean game meats, wild boar tenderloin doesn't need tenderizing methods. Simply pan-sear the tenderloin at high heat for a few minutes on each side, and allow it to rest, before slicing it into succulent portions. Or cut the tenderloin open and stuff it with figs, chestnuts, prunes, apples, or your choice of herbs and bread crumbs. Tie it up and roast it. Wild boar has a distinctive and intense taste that pairs well with many flavors. Improvise wildly.
- Truly wild boar
- Natural diet of grass, roots, nuts, fruits, acorns and grains
- Humanely trapped
- No hormones, no antibiotics
- USDA inspected
- Sold in an uncooked state
- 2 tenderloins per package
- 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
For basic cooking instructions, Download our Wild Boar Cooking Guide.
The tenderloin is, as its name implies, a tender cut of meat which makes it easy to cook—marinate it or rub with your favorite spices and then grill or roast it.
Because it is so lean, be careful not to dry it out when cooking. You can always put it back on the heat if it needs it, but there is no way to un-cook it.
We partner with experienced trappers in Texas to provide wild boar that is just that - truly wild. The animals are humanely cage-trapped in Texas, and then brought to USDA-inspected plants for processing, the same as farm-raised hogs.
Because of the growing numbers of wild boar in Texas, the law permits year-round hunting of these feral hogs. Our process is good for the environment and the local farmers because the boar are quite destructive to crops, trees, and other plant life.
Since we use large cages that do not harm the boar and process them properly, we can offer this wild game meat under USDA law, which forbids hunted game to be sold.