Wild Boar Leg Boneless

Wild boar leg comes from the animal’s hindquarter, a hardworking muscle that develops a deeper colour and firmer grain than domestic pork. Because wild boar is naturally leaner, the leg is prized by butchers for its clean flavour and tight muscle structure.

Season well, sear the meat to build colour, then braise covered at 300°F (150°C) for 2.5–3 hours with aromatics and red wine or stock until fork-tender. Rest the roast before slicing to allow the juices to settle and keep the meat moist.

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