Wild Boar Racks

Choice of sizes (approximately 7-12 lbs.) | Fedex Overnight

Wild Boar racks are sweet, juicy, and succulent, the prime rib roast of boar. They can either be roasted whole or sliced into wild boar rib chops (each rack has eight bones).

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 today, ours isn’t farm-raised—it’s truly wild, trapped in the Texas Hill Country.

The wildness of true Wild Boar gives it 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.


Individually vacuum sealed racks. Choose:
5 racks, 1-2 lbs. each (approximately 7 lbs.)
4 racks, 2-3 lbs. each (approximately 9 lbs.)
4 racks, 3-4 lbs. each (approximately 12 lbs.)


  • Frenched
  • Wild
  • Humanely Caught
  • Hormone Free
  • No Sub-Therapeutic Antibiotics
  • Vacuum Packed
  • Frozen
  • USDA Inspected



We recommend storing fresh wild boar racks in a covered container or sealed zip top bag on the bottom shelf of your refrigerator.

Frozen wild boar racks should be stored in your freezer until you're ready to use them.

Thawing Tips

Wild boar racks are delicious when slow-roasted and sliced. You can also slice them into chops and grill or pan roast them individually. One to two racks are perfect for a small dinner party.

Brining Tutorial & Basic Brine Recipe - Before cooking wild boar racks, consider brining them 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, thyme, and the always game meat friendly juniper berries.

Rack Recipes

Recommended Cooking Temps:
The USDA recommends that all wild-caught game meat be cooked to an internal temperature of 165 degrees.

Learn ways to prepare Wild Boar. Go to the Test Kitchen →

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