45 © 2017 2019 BONELESS SHOULDERS Approx. 3.5-4.5lb The shoulder does a great deal of work during the boar’s lifetime. This makes it very flavorful, but better suited to slow-cooked applications. BUTCHER INFORMATION: Cut from the Shoulder primal (aka butt). Deboned. Some silverskin & surface fat may need to be removed prior to use. COOKING/PLATING TIPS: Most chefs braise wild boar shoulders. They work well with rubs & marinades. Because they are so lean, wild boar shoulders may dry out if roasted. Shoulder meat can also be ground for use in sausages, burgers & other applications. MENU TYPE: Low to Medium Price Point. Wild boar shoulders work well with French, Italian, and Spanish cuisine, and can be substituted for pork shoulders in some American dishes. BONE-IN LEGS Approx. 5-6lb Large and impressive as bone-in roasts, bone-in boar legs can also be deboned and cubed for a wide variety of applications. BUTCHER INFORMATION: Cut from the Leg primal. Shank on, hock off, skin off. COOKING/PLATING TIPS: Chefs can slow roast boar legs, cube their meat for stews & braises, or cure them for wild boar prosciutto. Pairing the meat with resinous/piney herbs and spices evoking the forest (juniper berries, rosemary, bay leaves) will further enhance its wild flavor profile. MENU TYPE: Low Price Point. Wild boar legs lend themselves to menus featuring rustic dishes (especially game-centric menus) inspired by American or European cuisine. ST. LOUIS SPARE RIBS Wild boar ribs can be used similarly to pork spare ribs in most applications, but are leaner, will cook more quickly, and offer a distinct, rich flavor that’s a cross between pork & beef ribs. BUTCHER INFORMATION: Cut from the Belly primal. St. Louis-style ribs have had the surrounding bones and cartilage removed to make them easier to eat. COOKING/PLATING TIPS: Spare ribs can be slow roasted, smoked or braised. Braised ribs will be more tender; slow-roasted ribs will have a nice chew. For a flavorful crust, finish braised ribs on the grill. Wild boar is leaner than pork, so it will take less time to cook and brining before roasting is a good idea (though not required). MENU TYPE: Low Price Point. Ribs work well on BBQ , American & steakhouse menus.