Wild Boar Butchery with Hanks’ Meat & Game
If you understand basic pork butchery then the same applies for wild boar. But, it’s worth bearing in mind that because boar is leaner than some traditional pork cuts, like belly, will be less fatty and may need a different cooking method.
The rump and loin of wild boar, like beef, contain the best cuts for steaks and grills with the legs, shanks and shoulder providing the meant for braises, stews and the famous Italian dish of ragu – a perfect meaty partner for a pasta ribbon like pappardelle.
The main considerations for wild boar are potential cooking times and the age of the meat. According to expert butcher Tim Hanks boar needs a slower or longer cooking time
As boar gets older it gets a more intense flavour and a deeper colour. The time of year it is harvested can also have an effect on how you should approach butchery: at certain times of year like spring and summer the meat can be leaner.
Choosing the right cut of wild boar is going to depend on what you intend to do with it. If you are planning the more traditional braise then a fattier cut from the shoulder is where you should be looking. But don’t ignore the shank which on a boar carcass is much more appealing than from a pig.
As Tim Hanks demonstrates in the video there are good cuts to be had from the loin and the rump with off cuts and mince being used for burgers and sausages. Because wild boar is a darker colour than pork and has a more pronounced flavour it can be used instead of beef and this is a good way of approaching it.
Wild boar burgers and sausages offer customers an opportunity to try out a new meat that has all the hallmarks of a classic red meat yet comes from a sustainable and organic source.