Wild Boar Shoulder Boneless

The shoulder is one of the most flavourful parts of the animal because these muscles do the most work. In wild boar, that shoulder develops a deeper red colour and firmer grain than domestic pork, which is why butchers value it for its bold, natural flavour.

Cook low and slow: Cover tightly and slide into a 140-150°C (285-300°F) oven. Plan for 3-4 hours, depending on size. The shoulder is ready when the meat pulls apart easily with a fork and has absorbed the flavours around it.

Arrives frozen. Use within 3-5 days of thawing. Refreeze only if thawed in fridge.