Wild-Caught Wild Boar
Wild Boar Bone-In Saddles
Four or Five 8-10lb Saddles (Approx. 40lbs Total)
The wild boar bone-in saddle cut consists of the loin and tenderloins on the bone (ribs & spine). It can be roasted as a whole piece or cut down into smaller cuts – tenderloins, loins, boneless chops, or (with a saw) bone-in chops.
Food & Wine Magazine has called our wild boar “the ultimate sustainable meat” – read the full article. Unlike much of the wild boar on the market, 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.
Store wild boar saddles in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Wild boar saddles can be roasted whole or cut down into smaller cuts (video guide to fabricating a wild boar into cuts) for grilling, sautéing, pan roasting, etc.
Brining Tutorial & Basic Brine Recipe - Before cooking wild boar, consider brining it for an extra flavorful and moist finished dish.
The nuanced taste of wild boar meat pairs well with rich, fruity flavors like red wine, prunes, brandy, and apples. Herbs and spices frequently used with wild boar include rosemary, cloves, thyme, and juniper berries.
Recommended Cooking Temps:
The USDA recommends that all wild-caught game meat be cooked to an internal temperature of 165 degrees.