Wild Boar Diced, 500g

Wild Boar Diced 500g is a 500g pack of diced wild boar — the ideal cut for slow-cooked stews, ragus and braises. The dice is cut from the shoulder and leg, where the meat is most richly flavoured. In particular, diced wild boar responds beautifully to long, slow cooking. As a result, the tough muscle fibres break down into something extraordinarily tender and deeply flavoured. Furthermore, it is one of the most versatile wild boar cuts available.

About Wild Boar — The Original Pork

Wild boar is the ancestor of all domestic pigs. It roams freely across forests and woodland across Europe. Furthermore, it is the original source of the pork flavours that selective breeding has steadily diminished. However, wild boar has never been domesticated in the same way. As a result, it retains a depth of flavour and a muscular, well-exercised character that domestic pork simply cannot replicate. In particular, the meat is darker — a deep, almost mahogany red — reflecting the animal’s active lifestyle and natural, foraged diet. Furthermore, the fat is distributed differently from domestic pork. It is leaner overall, but what fat there is carries an intense, nutty, woodland character. Additionally, wild boar has a lower cholesterol content than standard pork. This makes it a genuinely nutritious as well as exceptional-tasting choice.

The wild boar used by The Artisan Food Company is sourced from carefully managed populations. In particular, it is humanely culled in season, handled with care and butchered to a high standard. As a result, the quality is consistently excellent throughout the year. Furthermore, wild boar benefits from slow, gentle cooking in most preparations. The muscular meat responds beautifully to braising, marinating and long, slow roasting. However, thinner cuts such as steaks can also be cooked quickly over high heat. In contrast to domestic pork, wild boar should never be overcooked. It has less intramuscular fat to keep it moist, so precision matters. Moreover, a brief marinade in red wine, juniper and herbs adds an extra layer of complexity. In particular, this complements the wild flavour perfectly.

How to Cook & Serve

To get the very best from Wild Boar Diced 500g:

• Brown in batches in a hot pan with a little oil until deeply caramelised on all sides — do not crowd the pan.
• Build a braising base with onion, carrot, celery, garlic, red wine and good stock.
• Braise at 150°C for 2 to 2.5 hours until the meat is completely tender and yielding.
• Furthermore, a wild boar ragu with pappardelle is one of the great Italian pasta dishes — braise for 3 hours for the finest result.

Perfect Pairings

Wild Boar Diced 500g pairs beautifully with:

• Pappardelle or thick-cut pasta for a classic Tuscan-style ragu
• A robust Chianti Classico, Montepulciano or a full-bodied Syrah
• Soft polenta or creamy mashed potato to absorb the braising sauce
• Fresh herbs — rosemary, thyme and flat-leaf parsley — scattered over to serve

Storage: Keep refrigerated and use by the date shown. Remove from packaging 20 minutes before cooking and allow to come to room temperature. Wild boar also freezes very well — freeze on the day of delivery for best results. Furthermore, defrost slowly in the fridge overnight rather than at room temperature. Delivered fresh and chilled, ready to cook.

However you cook it, Wild Boar Diced 500g brings a depth of flavour to the table. It is quite unlike anything from a domestic pig. Moreover, it is an ingredient that rewards those who take the time to cook it well.