Wild boar
Sus scrofa · Meat
Top 10 pairings
The meat of the wild pig, ancestor of the domestic hog, is darker, leaner and firmer than pork. A life rooting for acorns gives it a deep, nutty, gently gamey flavour. Europe prizes it for sausages, ragùs and braises.
Picking a good onedrag
Just cut, dark brownish-red, firmOff: slimy, sour, grey-green
Counter freshEveryday bestFreezing, curing or smoking may not kill Trichinella. Hepatitis E is worst in pregnancy or low immunity.
Colour of the meatDark red, cut faces a little darker
Touch the surfaceMoist, still firm underneath
Smell as the pack opensFaintly bloody, clean, not sharp