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Wild boar is the meat of the wild pig (Sus scrofa), the wild ancestor of the domestic hog. Darker, leaner and firmer than ordinary pork, it carries a deep, nutty, gently gamey flavour built by a free-ranging life of rooting for acorns, roots and forage; richer and more savoury than farmed pork, it is prized for sausages, slow ragùs and braises across Europe.