Wild Boar Shanks
Choose Hindshanks: Approximately 15lbs
Wild Boar shanks come from the section of the boar’s leg starting just below the knee and ending above the hock. This flavorful meat is lean and high in gelatin, making it best suited to slow cooking methods like roasting and braising.
Wild boar hindshanks and foreshanks are quite similar and can be used interchangeably in recipes.
Food & Wine Magazine has called our wild boar “the ultimate sustainable meat” – read the full article. Unlike most wild boar on the market today, ours isn’t farm-raised—it’s truly wild, trapped in the Texas Hill Country.
Wild-caught wild boar has a distinct game flavor that farm-raised Wild Boar simply cannot match. Although similar to domestic pork and farm-raised Wild Boar, wild Wild Boar has a deeper color, leaner texture, tighter grain, and bolder taste.
For thawing tips, read Safely Defrosting Food for Maximum Flavor.
RECIPES & TIPS
Wild boar shanks can be slow roasted or braised. Flavors wild boar pairs well with include red wine, apples, brandy, chestnuts, juniper berries, thyme, sage, and rosemary.
Roasted boar shanks will likely need to have their meat removed and shredded prior to serving – the meat toughens just enough to make carving with table utensils difficult.
Recommended Cooking Temps:
The USDA recommends that all wild-caught game be cooked to an internal temperature of 165 degrees.