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 Characteristics of wild boar
The original range of wild boar was Eurasia and North Africa - from Ireland to Japan and southern Scandinavia to Egypt
Raising wild boar
Wild boar are naturally hardy permiting them to be raised without medication.
Marketing wild boar
Markets are still in the developmental stages. Efforts are require to expand markets past farmgate sales.
Wild boar - a healthy, flavorful choice
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Wild boar - a healthy, flovorful choice
Wild boar meat is one of the lowest cholesterol meats on the market. Because
wild boar are raised in a natural setting, they grow slowly producing a very
lean carcass low in cholesterol. The meat is much darker and of a denser
composition than pork. The leanness of wild boar cuts makes them suited to cooking
at lower temperatures and with moisture or marinades. Wild boar should be cooked to
an internal temperature of between 160 & 170 F. Avoid overcooking. Wild boar is
excellant barbecued. Prepared properly, wild boar is flavorful and exceedingly
tender. Wild boar also makes tasty sausage, jerky and ground meat products.
For questions and
comments,
e-mail
us at interlakewildboar@yahoo.ca
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