Shoulder or leg of wild boar

Description

Shoulder or leg of wild boar is meat with an intense, distinctly gamey aroma and a dark red color, with a moderate amount of fat and a fibrous, firm texture. The shoulder can be slightly fattier and more marbled, while the leg is leaner and requires a longer cooking time; both cuts offer a deep, full flavor that gives dishes a rustic character. Wild boar meat is rich in protein, iron, zinc, and B vitamins, with lower fat content than most pork, making it a valuable source of nutrients. It works best in slow-cooked dishes, roasts, stews, and pâtés, as well as for sausages and marinades; the leg is suitable for roasting, while the shoulder is ideal for slow cooking. Store in a cool place for 1–2 days or vacuum freeze for 6–12 months, thaw slowly in the refrigerator, and avoid refreezing to preserve flavor and safety.