Wild Boar

The meat of wild boar (Fr. sanglier) is a richer, leaner, full-bodied version of pork. These fierce, wily game animals are still found throughout Europe, Asia, North Africa and North America; the smaller peccary is native to South America and the southwestern United States.

Baby wild boar under six months old (Fr. marcassin) is a particular delicacy. Mature animals are best when one to two years old, after which they develop tell-tale black skin. However, boar is edible until at least ten years old and can live until treble that age. Wild boar is divided up like venison with the same cuts. However, since the meat is juicier, the leg and cuts from the loin make excellent roasts. Boar’s head was traditionally boned, cooked, and stuffed to serve as a Christmas trophy, garlanded with holly.