Wild Boar Joint 1kg Simply Delicious – Best Marinated
Wild Boar Joint 1kg- No Fat Content so Super Healthy and Nutritious
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Unlike most roasts from farmed animals there is no fat in wild boar so the joint has to be cooked carefully to stop it from drying out.
Available in a variety of sizes, the roasting joints are all cut from the haunch or back leg.
Refer to cooking guidance.
Where do Wild Boar Roasting Joints come from roasting joint wild boar
Unlike most roasts from farmed animals there is no fat in wild boar so the joint has to be cooked carefully to stop it from drying out.
Available in a variety of sizes, the roasting joints are all cut from the haunch or back leg.
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What kind of Meat is Boar
Over centuries these feral pigs might become like wild boar but currently they produce a lighter meat like pork.
Alternatively some meat sold as wild boar is farmed in this country but the less scrupulous farmers mix some rare breed pork into the breeding stock so as to improve fecundity and handling.
Wild pigs is reared by specialist farmers in britain intent on keeping rare breeds available to the award winning butcher’s and in supplying the meat to quality restaurants;
and because it remains a commercial meat, it actually helps the breeding program and breeding stocks by purchasing it to eat.
The more commercial wild boar becomes, the greater the increase in animal numbers on farms, and the less rare it becomes.
Recipe Ingredients: wild boar recipes
- 2kg Wild Boar Roasting Joint (skin on, good layer of fat)
- 100g juniper berries (bruised)
- 40g lard (softened)
- 1 bulb of garlic
- 750ml of water
- 250ml Cider vinegar (or white wine vinegar)
- 2 tbsp of sea salt
- 2 tsp ground black pepper and 2 tsp sea salt (for the rub)
- 1 tsp of allspice berries (lightly crushed)
- 1 tsp of ground ginger
- 1/2 tsp of nutmeg
- 4 bay leaves
- handful fresh sage leaves
The day before: in a deep plastic container, which will hold the joint of meat, add the water, cider vinegar, 2 tbsp of sea salt, bruised juniper berries and the bruised bulb of garlic (lightly crushed).
Because this is a vinegar brine use a plastic container and not a metal container.
Add the allspice, ground ginger, nutmeg, bay leaves and some fresh sage leaves.
Mix and let the salt dissolve. Wild Boar Joint
Into this brine place the joint of wild boar, make sure it is fully covered in the brine, put a lid on the container or cover it in foil, leave covered in the fridge for 24 hours.
On the day: The Wild Boar Joint will take 4 hours to roast.
Preheat the oven to 250C – Wild Boar Joint
Take the wild boar joint out of the brine and vinegar, drain and pat the rind dry all over with some paper kitchen towel.
Using a sharp knife score the rind at intervals of 5mm all over making a diamond pattern.
Rub all over with the salt and pepper seasoning, massaging it into the cuts.
In a heavy a roasting tin grease it with the softened lard, scatter some bay and sage leaves, and some bruised garlic with 2 tbsp of water all from the soaking brine you used.
Lay the pork on top of a rack (so it is off the bottom of the tray) skin side up.
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