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Additive-free Wild Boar - Rearing

The history of wild boar in the UK

Wild boar has been on man's menu for thousands of years. In Britain it was the sport and food of the noble classes until they hunted it to extinction some 300 years ago. Indeed, the boar’s head had great significance from earliest times, even having pride of place on festive tables in feudal halls.

"The Boar's head, in ancient times, formed the most important dish on the table, and was invariably the first placed on the board as festive feasts, being preceded by a body of servitors, a flourish of trumpets, and other marks of distinction and reverence, and carried into the hall by the individual of next rank to the lord of the feast".

Beeton's Book of Household Management
Mrs Isabella Beeton - 1861

Fortunately, these magnificent animals have survived on mainland Europe in the forests of Germany, France and Denmark amongst others. From these countries some breeding animals have, in recent years, been brought back to Britain, where they are now farmed in a handful of locations.

 

Wild Boar

 

Farming Wild Boar

Wild boar sows breed only once a year, producing a litter in the spring, averaging six young. Being very hardy, they live their entire lives outside, and are well suited to woodland habitats. The animals grow slowly, taking from 12 to 18 months to mature, when they become the size of a pork pig. It is this relatively unproductive nature of the pure wild boar, which adds to its costs of production when farmed. Some farmers therefore cross wild boar with the domestic pig in order to increase productivity. However, the resulting flavour is not that of the pure wild boar.

Graig Farm’s pure-bred wild boars, forage for themselves on the woodland floor and in the pastures on which they roam. However, being domesticated and restricted in their ranging, their diet is supplemented with root crops such as potatoes, beet or swedes, together with a little additive-free concentrate. Apart from one dose of worm control, the animals are given no routine drugs, growth promoters, animal offal or any other additives.

The meat is hung under controlled conditions before jointing, to improve both the flavour and texture of the meat. It is hard to describe the taste of the meat, as it has a uniquely subtle quality. Perhaps due to its dark colour it has been described as a cross between venison and beef.

 

Wild Boar print

 

Cooking Wild Boar

For mouth-watering recipes please click here

For suggested cooking times click here

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