Wild Boar Range
A delicacy from time immemorial, the wild boar (and particularly the head) was a symbolic centre-piece for many Medieval feast - from enthroning Bishops to Religious festivals.
"Hey! Hey! Hey! Hey!
The Boars head in hand I bring,
With garlands gay in carrying,
I praye you all with me to sing
Hey! Hey! Hey! Hey!
Hey! Hey! Hey! Hey!
Lords and Knights and Squires,
Parsons, priests and vicars,
The Boar's head is the finest mess!
Hey! Hey! Hey! Hey!
The Boar's head is armed gay."
14th century song
The Range
Joints
 |
Haunch of Boar (boned & rolled) |
Other joints :
Haunch with bone, Saddle, Loin (boned & rolled), Shoulder (boned & rolled)
Steaks
 |
Haunch steaks approx 250g packed singly |
Mince & Diced
 |  |
Diced Packed in 450g | Mince Packed in 450g |
Also available - Wild Boar sausage
Cooking
Wild Boar should be treated as venison for cooking - long, slow cooking. Sizes of joints are similar to pork, with cuts being named the same as venison. Steaks, casserole or joints are available, as well as our wild boar sausages.
For suggestions on roasting times for joints of Wild Boar, click here
Basket
Related Products
