THE CUTS WE'RE WORKING WITH
Wild boar is common all over the world; subspecies can be found on almost every continent. We experimented with both familiar and less-common cuts to test different cooking techniques and globally-inspired flavor pairings.
We started with tenderloins because they're one of the most familiar cuts of meat. (You can easily find beef, pork, venison, veal, lamb and even bison tenderloins! The most common to cook at home are pork and beef tenderloins, which is where filet mignon steaks come from.)
We focused our tenderloin test on exploring how the final texture and flavor is affected by higher cooking temperatures since, unlike beef or venison, boar must be cooked to at least medium (an internal temperature of 140-145°F) due to possible trichinosis. CLICK HERE TO JUMP TO OUR TRIAL AND ERROR RESULTS BELOW
Bone-in legs are a larger cut, called a "primal" (a whole portion of an animal that hasn't had bones removed and hasn't been broken down into its smaller component muscles). We wanted to see how manageable this piece is for the average kitchen and, since boar legs are packaged with two in a case, also experiment with removing the bone to give you a broader selection of preparation techniques and recipes.
"The whole leg is a very manageable size for an entire primal." — Liv