44 © 2017 2019 WILD BOAR A great way to introduce wild game meats on menus, wild boar is an easy upgrade from conventional pork in most prepa- rations. This game meat intrigues patrons on menus and its robust flavor rewards that curiosity. Unlike other wild boar on the market that’s actually farmed, this boar is truly wild – humanely captured in Texas Hill Country, where it is an invasive, destructive species that damages native crops & plants. Capturing the wild boar helps the environment, and true wild boar has a richer flavor due to its natural diet of nuts and other foraged foods. 8-RIB FRENCHED RACKS Approx. 1-2lb, 2-3lb, 3-4lb Wild Boar rib racks are a prime cut that can be served as rib chop or rib roasts. BUTCHER INFORMATION: Cut from the Rib primal. Frenched, cap off. Surface fat & silverskin should be removed prior to use; rib chops can be made by cutting the rack between the bones. COOKING/PLATING TIPS: Most chefs either sear & roast rib racks whole or cut them into individual rib chops. Bone-in rib chops can be grilled, broiled, or pan seared and finished in the oven. The chops can also be stuffed. MENU TYPE: Medium to High Price Point. Ideal for both fine dining and bistro-style cuisine. Wild boar racks and rib chops work well on Spanish, Italian, German, French & steakhouse menus. TENDERLOINS Approx. 8-12oz Wild boar tenderloins are tender, flavorful, and incredibly easy to prepare. Delicious grilled! BUTCHER INFORMATION: Whole, cut from the Loin primal. Defatted. Side mus- cle & silverskin on. (NAMP #189A). COOKING/PLATING TIPS: Tenderloins can be sliced into medallions and sauteed or left whole and either seared & roasted or grilled. MENU TYPE: High Price Point. Ideal for both fine dining and bistro- style cuisine. Wild boar tenderloins are extremely adaptable and work well on almost any menu. • Wild Caught in the USA • All Natural: No Hormones or Antibiotics • Slightly Sweet, Nutty, Robust Pork Flavor • Leaner, More Flavorful than Conventional Pork • Deeper Color & Tighter Grain • Cooks More Quickly Due to Lower Fat Content