Wild Boar Belly Skin Off

Wild boar belly is naturally leaner than domestic pork belly, which gives it a darker colour and a more pronounced, earthy flavour. With the skin removed, the cut shows the natural layering of meat and fat that butchers look for when breaking down the belly.

For roasting: Preheat your oven to 160°C (320°F). Place the belly fat-side up in a roasting pan and add about half an inch of liquid, stock, wine, or water work well. Cover tightly with foil and roast for 2.5-3 hours until tender. Remove the foil, increase heat to 200°C (400°F), and roast another 20-30 minutes to caramelize the exterior.

For braising: Brown the belly in a hot pan on all sides. Remove it, build an aromatic base with onions, garlic, and herbs, then return the belly to the pot. Add braising liquid until it comes halfway up the meat. Cover and cook at 140-150°C (285-300°F) for 3-4 hours until it's completely tender.

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