46 © 2017 2019 GROUND 10 x 5lb Ground wild boar is the most affordable wild boar option and incredibly versatile. BUTCHER INFORMATION: Ground from various muscles. COOKING/PLATING TIPS: Chefs can substitute ground wild boar for ground conventional pork in any recipe for a tremendous increase in flavor. Meatloaves, meatballs, burgers, sausage, pasta sauces & fillings all become much more potent and exciting to consumers with wild boar. MENU TYPE: Low Price Point. Ground wild boar really excels in Italian applications, but can also be used as a stuffing in other cuisines, in house-made sausages using flavors from around the world, and in classic American dishes. BELLIES Many chefs are probably more experienced with pork bellies in their processed form (as bacon or pancetta). Raw bellies, however, are an affordable, flavorful, well marbled cut that becomes moist, succulent and tender once braised or slow-roasted. Wild boar bellies are leaner & meatier than pork bellies, but can be cooked similarly in many recipes. BUTCHER INFORMATION: Cut from the Belly primal. Skinless. COOKING/PLATING TIPS: Wild boar bellies can be prepared similarly to pork bellies in terms of technique (braising, curing/smoking for bacon, or roasting). They may cook more quickly and can have a different, meatier texture because of their lower fat content. MENU TYPE: Low to Medium Price Point. Braised & seared bellies are becoming very popular on medium & high price point menus ranging from bistros & gastropubs to fine dining. BONELESS LEGS Approx. 4-5lb A wild boar’s leg muscles do a lot of work during their lifetime, which gives them de- licious bold flavor, but means that they need to be slow-cooked (roasted, stewed, or braised) to become tender. BUTCHER INFORMATION: Deboned. Shank off. COOKING/PLATING TIPS: Boneless wild boar legs are a good roasting cut. Marinating or brining before roasting can impart extra flavor & moisture. These legs can also be braised (whole or as portions) or cut into cubes for stew meat. MENU TYPE: Low to Medium Price Point. Wild boar is an excellent meat for drawing the eye on menus from American & French to Italian & Spanish.