Wild Boar Shoulder, 1.5kg

Wild Boar Shoulder 1.5kg is a 1.5kg wild boar shoulder — the finest slow-roasting joint on the animal. The shoulder carries more fat and connective tissue than any other cut. As a result, it is the most forgiving joint to cook and produces the most intensely flavoured result. Furthermore, at 1.5kg it feeds four to six people generously. In particular, slow-roasting or braising for several hours transforms the shoulder into something quite extraordinary.

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 Shoulder 1.5kg:

• Marinate overnight in red wine, juniper, garlic, bay, rosemary and thyme for maximum flavour.
• Sear all over until deeply browned, then roast uncovered at 150°C for 3.5 to 4 hours.
• The shoulder is ready when it yields completely to a fork and begins to pull apart in long, silky shreds.
• Rest for 20 minutes before pulling or slicing — furthermore, the braising juices make an outstanding sauce.

Perfect Pairings

Wild Boar Shoulder 1.5kg pairs beautifully with:

• Soft white polenta, roasted root vegetables or braised red cabbage
• A powerful Amarone, Barolo or aged Rioja Gran Reserva
• Lingonberry or cranberry sauce to cut through the richness of the braised meat
• Fresh sourdough or rye bread to mop up the extraordinary braising liquid

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 Shoulder 1.5kg 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.