WILD BOAR RECIPES
Wild pigs can be some of the tastiest animals that you take out of the woods. And just like domestic pork, all bits of the wild pig are edible. A couple of key points to keep in mind are that the older boars can sometimes taste a little “off” and the meat isn’t quite as tender.
​Their diet can also play a role on how the meat smells and tastes. You could try hunting pigs in locations near agriculture fields, but they move around so much you just never know what they’ve been eating prior to harvesting them. The best tasting pig that I’ve eaten in years was harvested exiting a swamp wilderness area. I was sure that the meat would be subpar, but to my surprise it was virtually odorless and tasted great.
​Before cooking and consuming wild pig meat, I recommend that everyone read this directly from the CDC that covers pretty much everything you need to know about trichinosis. There are other links located on the left side of the CDC’s webpage with other valuable information on trichinosis as well.
WILD BOAR RECIPES CATEGORIZED BY CUT OF MEAT
ABOUT THESE BOAR CUTS
Shoulders and Hams
When it comes to sausage and barbecue, the shoulder is usually the workhorse cut. It contains more fat and collagen than hams, which is exactly why it stays juicier and more flavorful during long cooks. The shoulder can be separated into two sub-primals: the classic Boston butt and the picnic.
The ham (hind leg) of a wild hog is the largest primal cut of them all. It’s a little leaner than the shoulder and has less connective tissue as well. They can be dry or wet cured whole, cooked whole, broken down into smaller roasts and cuts such as top round, sirloin tip, bottom round, sirloin roasts and sirloin chops.
Shanks and Feet
Down here in the South, the feet are best known as the part of the pig you pickle. But they’re also money for building stocks with extra flavor and body. The shanks and feet can be braised until tender, then picked clean, and that meat can be worked into all kinds of recipes.
Loins and Tenderloins
These cuts are straightforward and tender enough that they don’t need much heavy lifting in the kitchen. Often, just a quick brine or marinade is all you need. You can roast them whole, slice into mignons, pound into cutlets, or even cure and smoke them for a wild version of Canadian bacon.
Belly
Wild hog belly usually isn’t thick enough to make noteworthy bacon, but it’s still absolutely worth saving from the grind pile. It shines braised, smoked, stuffed, or cured, and it’s perfect for turning into little crispy lardon nuggets that make everything better.