Wild Boar Haunch, 1kg

Wild Boar Haunch 1kg is a 1kg haunch of wild boar. The haunch is the upper leg and one of the most flavourful roasting joints on the animal. The haunch is a well-exercised muscle with a deep, dark colour and an intense, gamey richness. Furthermore, at 1kg it is ideal for two to three people as an impressive dinner centrepiece. As a result of the boar’s active lifestyle, the meat benefits from slow roasting to allow the muscle fibres to relax fully.

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 Haunch 1kg:

• Marinate overnight in red wine, juniper berries, garlic, bay and thyme for the finest result.
• Sear all over in a hot pan until deeply browned, then roast at 160°C for 1.5 to 2 hours.
• Pull at 70°C internal temperature — however, wild boar haunch can also be taken to 75°C for a more traditional result.
• Rest for 15 minutes before carving and serve with the roasting juices deglazed with a splash of red wine.

Perfect Pairings

Wild Boar Haunch 1kg pairs beautifully with:

• A robust red wine — Barolo, Amarone, aged Rioja or a full-bodied Syrah
• Juniper berries, bay, thyme and rosemary in any braising liquid or marinade
• Soft polenta, roasted root vegetables or buttered egg noodles alongside
• Pickled red cabbage, lingonberry jam or a sharp redcurrant jelly to cut through the richness

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 Haunch 1kg 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.