Boar loin offers a unique twist on traditional pork dishes with its rich flavor and tender texture. Known for its slightly gamey taste, boar loin brings depth and excitement to any meal. Whether you’re a seasoned hunter or just curious about wild game, cooking with boar loin opens up new culinary possibilities.
We love experimenting with boar loin recipes because they allow us to explore bold flavors and creative cooking techniques. From roasting to grilling, this cut adapts well to various seasonings and marinades, making it perfect for adventurous home cooks. Let’s dive into some delicious boar loin recipes that will impress your family and friends while showcasing this exceptional meat.
Ingredients for Boar Loin Recipes
To craft the perfect boar loin dish, selecting the right ingredients is crucial. Below, we cover the essential components alongside optional enhancements and complementary sides to elevate your meal.
Basic Ingredients
For a classic preparation of boar loin, gather these essentials:
- Boar loin (2 to 3 pounds), trimmed of excess fat and silver skin
- Olive oil or another high-quality cooking oil (2 to 3 tablespoons)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Garlic cloves (3 to 4, minced)
- Fresh herbs: rosemary, thyme, and sage (1 to 2 tablespoons each, chopped)
- Chicken or beef broth (1 cup) for moisture and flavor during cooking
Optional Marinades and Rubs
To enhance the distinctive gamey richness of the boar loin, use these flavor builders:
| Ingredient | Role | Quantity |
|---|---|---|
| Red wine | Adds depth and tenderizes | 1 cup |
| Apple cider vinegar | Balances richness with acidity | 2 tablespoons |
| Brown sugar | Introduces caramelized sweetness | 1 tablespoon |
| Smoked paprika | Infuses subtle smoky notes | 1 teaspoon |
| Crushed juniper berries | Emphasizes game flavor | 1 teaspoon |
| Dijon mustard | Enhances savory complexity | 1 tablespoon |
| Olive oil | Carries and melds flavors | 2 tablespoons |
| Fresh ginger | Adds warmth and zing | 1 teaspoon, grated |
Marinate the loin for at least 4 hours or preferably overnight to let these flavors deeply penetrate.
Side Dish Ingredients
Complement the rich boar loin with sides that balance and highlight its unique taste:
- Root vegetables: carrots, parsnips, and sweet potatoes, peeled and chopped
- Brussels sprouts or green beans, trimmed
- Wild rice or creamy mashed potatoes for starch accompaniment
- Fresh lemon zest and juice to brighten flavors
- Butter and fresh herbs for roasting or sautéing vegetables
- Chestnuts or dried cranberries as optional additions for texture and seasonal flair
By carefully selecting both the core ingredients and these flavor-packed options, we ensure an unforgettable boar loin experience that satisfies the palate and satisfies culinary explorers.
Equipment Needed for Cooking Boar Loin
To master cooking boar loin, having the right equipment is crucial. Using proper tools ensures even cooking and preserves the rich, tender qualities of this flavorful cut.
Essential Kitchen Tools
We need several key kitchen tools to handle and cook boar loin perfectly:
- Sharp Chef’s Knife: For trimming excess fat and slicing the loin cleanly.
- Cutting Board: A sturdy, non-slip surface dedicated to meat prep.
- Heavy-Duty Roasting Pan or Oven-Safe Skillet: For searing and roasting the loin.
- Tongs: To easily turn the meat without piercing, retaining juices.
- Basting Brush: For applying marinades or herb-infused oil during cooking.
- Aluminum Foil or Butcher’s Twine: To tent the loin or keep it tied during roasting, ensuring even cooking.
These tools help us control the cooking process and highlight the distinctive flavors of boar loin.
Recommended Cooking Thermometer
A reliable cooking thermometer is essential for precision. Boar loin requires accurate internal temperature monitoring to avoid dryness while ensuring safety.
We recommend a digital instant-read thermometer or a probe thermometer with an alarm to track the temperature throughout cooking.
| Thermometer Type | Benefits | Target Internal Temp for Boar Loin |
|---|---|---|
| Instant-Read Thermometer | Quick, accurate temperature check | 145°F (63°C) with 3-minute rest |
| Probe Thermometer | Continuous monitoring and alerts | 145°F (63°C) with 3-minute rest |
Maintaining an internal temperature of 145°F (63°C) followed by a resting period guarantees a juicy, tender boar loin with its natural gamey flavor intact.
Preparing the Boar Loin
To unlock the full potential of boar loin, proper preparation is essential. We will walk through thawing, cleaning, trimming, seasoning, and marinating steps to ensure a flavorful and tender dish.
Thawing and Cleaning
We start with proper thawing to preserve the texture and safety of the boar loin:
- Thaw the boar loin slowly in the refrigerator for 24 to 48 hours depending on size.
- Avoid thawing at room temperature to prevent bacterial growth.
- Once thawed, remove the boar loin from packaging.
- Rinse under cold, running water to remove any surface residues.
- Pat dry with paper towels to ensure optimal browning during cooking.
Tip: Use a clean surface and utensils during this process to maintain hygiene.
Trimming and Seasoning
Next, we prepare the meat by trimming and applying seasoning to enhance the natural rich flavor of the wild boar loin:
- Trim off excess fat and silver skin using a sharp chef’s knife:
- Silver skin is a tough membrane that can prevent seasoning penetration.
- Removing it improves tenderness.
- Lightly score fat layers if present to render more evenly.
- Season the loin evenly with salt and freshly ground black pepper.
- Add fresh herbs like rosemary, thyme, and sage to complement the gamey notes.
- Optionally, apply a dry rub with spices such as smoked paprika, garlic powder, and cayenne pepper for added depth.
| Trimming Checklist | Purpose |
|---|---|
| Remove silver skin | Improve tenderness |
| Trim excess fat | Prevent greasy texture |
| Lightly score fat | Even fat rendering |
| Season with salt & pepper | Enhance natural flavors |
| Add herbs & spices | Complement wild boar taste |
Marinating the Boar Loin
Marinating is a strategic step that tenderizes and infuses boar loin with complex flavors:
- Prepare a marinade with:
- Acidic elements: red wine, apple cider vinegar, or lemon juice.
- Aromatic ingredients: crushed garlic, fresh herbs (rosemary, thyme), and cracked black pepper.
- Oils: olive oil for moisture retention.
- Place the boar loin in a sealable container or large plastic bag.
- Pour the marinade over the meat, ensuring full coverage.
- Refrigerate and marinate for 6 to 24 hours for best results.
- Remove from marinade and pat dry before cooking to promote even searing.
“Marinating not only intensifies the flavor but also breaks down tougher muscle fibers, making the boar loin supremely tender and juicy.“
| Marinade Components | Role |
|---|---|
| Acid (wine, vinegar) | Tenderizes and flavors |
| Garlic & herbs | Aroma and taste profile |
| Olive oil | Moisture and richness |
| Black pepper | Mild heat and depth |
Following these preparation steps ensures our boar loin will cook evenly and deliver the distinct rich and gamey experience this cut is prized for.
Cooking Methods for Boar Loin Recipes
Mastering the cooking techniques for boar loin ensures we bring out its rich flavor and tender texture. Here we explore four essential methods that highlight this cut’s unique qualities while preserving its characteristic gamey essence.
Roasting Boar Loin
Roasting is a classic way to achieve a beautifully browned exterior with a juicy interior. To roast boar loin properly, we preheat the oven to 375°F (190°C). Before roasting, pat the loin dry and rub it with olive oil, garlic, and fresh herbs like rosemary and thyme.
- Place the loin in a heavy-duty roasting pan.
- Insert a reliable meat thermometer into the thickest part.
- Roast for about 25–30 minutes per pound, or until the internal temperature reaches 145°F (63°C).
- Tent with aluminum foil and rest for 10-15 minutes before slicing.
This method locks in rich flavors and creates a tender, succulent roast that pairs perfectly with root vegetables or wild rice.
Grilling Boar Loin
Grilling infuses boar loin with smoky char and adds a layer of complexity to its gamey taste. We recommend marinating the loin beforehand to tenderize it and enhance its flavor.
Steps for grilling:
- Preheat grill to medium-high heat (around 400°F/205°C).
- Oil the grates to prevent sticking.
- Sear the loin for 3-4 minutes on each side to develop a crust.
- Move the loin to indirect heat and continue cooking until the internal temperature hits 145°F (63°C), approximately 10-15 minutes more.
- Rest the meat for 10 minutes before slicing.
Grilling brings out a delightful caramelized crust that contrasts beautifully with the tender interior.
Braising Boar Loin
Braising is perfect for tenderizing boar loin and infusing it with rich, moist flavors. This slow cooking method transforms the meat into a melt-in-your-mouth experience.
- Begin by searing the loin in a hot pan with olive oil until browned on all sides.
- Remove the meat and sauté aromatic vegetables like onions, garlic, and carrots.
- Deglaze the pan with broth, red wine, or apple cider vinegar.
- Return the loin to the braising liquid, cover, and cook on low heat or in a 325°F (163°C) oven for 2-3 hours.
Braising breaks down tougher fibers and introduces deep layers of flavor.
Pan-Seared Boar Loin
For a quick yet flavorful approach, pan-searing is ideal. This method guarantees a crisp crust while maintaining juiciness.
Instructions:
- Heat a heavy skillet over medium-high heat and add olive oil.
- Season the boar loin generously with salt, pepper, and smoked paprika.
- Sear the loin for 4-5 minutes per side until golden brown.
- Reduce heat and cook until the internal temperature reaches 145°F (63°C).
- Rest for 5-10 minutes before slicing.
Pan-searing is excellent when we want to highlight the natural taste and texture without lengthy cooking times.
Cooking Temperature and Time Guide for Boar Loin
| Cooking Method | Temperature | Approximate Time | Internal Temperature to Achieve |
|---|---|---|---|
| Roasting | 375°F (190°C) | 25–30 minutes per pound | 145°F (63°C) |
| Grilling | Medium-high (400°F) | 15–20 minutes total | 145°F (63°C) |
| Braising | 325°F (163°C) Oven or Low Heat | 2-3 hours | Tender throughout |
| Pan-Searing | Medium-high Heat | 8-10 minutes total | 145°F (63°C) |
Instructions for Roasted Boar Loin
Roasting a boar loin is a fantastic way to highlight its rich flavor and tender texture. We will guide you through each step to ensure a perfectly cooked dish that impresses your guests and satisfies your palate.
Prepping Before Cooking
Start by removing the boar loin from the refrigerator 30 minutes prior to cooking. This allows the meat to reach room temperature for even roasting.
- Trim any excess fat and silver skin using a sharp chef’s knife to enhance tenderness.
- Pat dry the loin with paper towels to promote a crisp exterior.
- Season generously with salt, freshly ground black pepper, and your choice of fresh herbs such as rosemary, thyme, or sage.
- Optional: Rub with a marinade or dry rub that includes olive oil, garlic, smoked paprika, and a splash of red wine or apple cider vinegar. Marinate for at least 2 hours or overnight for deeper flavor.
“Proper preparation is the key to unlocking the best taste and texture from your boar loin.”
Roasting Time and Temperature
Set your oven to 375°F (190°C) for consistent, even cooking that nests flavors beautifully while preventing dryness.
| Step | Details |
|---|---|
| Oven Temperature | 375°F (190°C) |
| Cooking Time | 25–30 minutes per pound |
| Target Internal Temp | 145°F (63°C) |
| Resting Time | 10–15 minutes after roasting |
Place the boar loin on a heavy-duty roasting pan, fat side up. Insert a meat thermometer into the thickest part without touching bone.
Roast until the internal temperature hits 145°F (63°C) for medium-rare tenderness. Avoid overcooking to preserve juiciness and the natural gamey notes.
Baste occasionally with pan juices using a basting brush to keep the surface moist and flavorful.
Resting and Slicing
Once roasted, remove the boar loin from the oven. Tent it loosely with aluminum foil and let it rest for 10 to 15 minutes. This allows the juices to redistribute, resulting in a moist and tender final product.
After resting, slice the loin against the grain into ½-inch thick slices for optimal tenderness and presentation.
“Resting is not optional; it transforms your roasted boar loin from good to exceptional.”
Serve alongside your chosen side dishes like roasted root vegetables or wild rice to balance the rich, slightly gamey flavor.
Instructions for Grilled Boar Loin
Grilling boar loin imparts a smoky char that beautifully complements its rich, gamey flavor. Follow our precise steps to achieve a juicy, tender result every time.
Preparing the Grill
To start, preheat your grill to medium-high heat—around 400°F (204°C). This temperature is ideal for searing the boar loin and locking in its natural juices.
- Clean the grill grates thoroughly to prevent sticking.
- Oil the grates lightly using a cloth dipped in olive oil held with tongs.
- Set up a two-zone fire: one side with direct heat for searing and the other with indirect heat for finishing the cooking. This setup allows control over cooking speed and tenderness.
“A well-prepared grill ensures that the boar loin develops a flavorful crust without burning.”
Grilling Techniques
- Sear the Boar Loin:
- Place the boar loin over direct heat.
- Sear each side for 3 to 4 minutes until you see a golden-brown crust form.
- Move to Indirect Heat:
- Transfer the boar loin to the cooler side of the grill.
- Cover the grill with the lid to maintain even heat.
- Cook Through:
- Grill the loin for an additional 15 to 20 minutes, depending on the loin’s thickness.
- Turn the meat every 5 minutes to promote even cooking.
- Baste (Optional):
- Use a basting brush to apply marinade or melted herb butter every 5 minutes to infuse extra flavor and moisture.
Pro Tip: Avoid constant flipping; letting the meat rest on each side develops a superior crust and locks in juices.
Checking Doneness
Achieving the perfect doneness is crucial for boar loin, which should be cooked to an internal temperature of 145°F (63°C) for juicy, tender results.
| Internal Temperature | Description | Cooking Note |
|---|---|---|
| 130°F (54°C) | Rare | Not recommended for boar |
| 145°F (63°C) | Medium | Ideal for tender and juicy |
| 160°F (71°C) | Well Done | Can become dry and tough |
- Use a reliable meat thermometer inserted into the thickest part of the loin.
- Remove the boar loin from the grill once it reaches 145°F (63°C).
- Rest the meat covered loosely with foil for 10 minutes before slicing. This allows juices to redistribute for maximum succulence.
Instructions for Braised Boar Loin
Braising boar loin unlocks its deep, gamey flavor while ensuring a tender, juicy texture. Below we guide you through crafting the perfect braising liquid and executing the braising process with precise timing.
Preparing Braising Liquid
To enhance the robust taste of boar loin, we prepare a rich braising liquid that complements and tenderizes the meat. Here’s what we use:
- 2 cups beef or game broth (for a strong savory base)
- 1 cup dry red wine (adds acidity and depth)
- 2 tablespoons apple cider vinegar (helps break down fibers)
- 4 garlic cloves, smashed (infuses aromatic flavor)
- 1 large onion, sliced (adds sweetness)
- 2 sprigs fresh rosemary (earthy herbaceous notes)
- 2 sprigs fresh thyme (for delicate herbal undertones)
- 1 bay leaf (classic aromatics)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for sautéing aromatics)
We recommend heating the olive oil over medium heat in your roasting pan. Sauté the garlic and onion until translucent and fragrant. Deglaze the pan with red wine, scraping up any browned bits to enhance flavor. Then add broth, vinegar, herbs, salt, and pepper before bringing the mixture to a simmer.
| Ingredient | Purpose |
|---|---|
| Beef or game broth | Savory base |
| Dry red wine | Acidity and depth |
| Apple cider vinegar | Tenderizing and flavor lift |
| Garlic and onion | Aroma and sweetness |
| Fresh rosemary & thyme | Herbal complexity |
| Bay leaf | Classic aromatic |
| Olive oil | Medium for sautéing |
Braising Process and Timing
- Preheat oven to 325°F (163°C).
- Pat the boar loin dry with paper towels and season it generously with salt and pepper.
- In your heavy-duty roasting pan with braising liquid prepared, place the loin on top of the aromatics.
- Cover the pan tightly with a lid or aluminum foil to trap moisture.
- Transfer the pan to the preheated oven and braise gently for 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C) measured with a meat thermometer.
- Halfway through, baste the loin with the braising liquid using a basting brush or spoon to keep the surface moist.
- Once done, remove the loin and let it rest for 10 minutes covered loosely with foil to redistribute juices.
- Optionally, reduce the braising liquid on the stovetop to create a rich sauce by simmering until thickened.
| Step | Action | Temperature & Time |
|---|---|---|
| Preheat | Oven | 325°F (163°C) |
| Season | Boar loin | – |
| Braise | Covered in pan with braising liquid | 1.5 to 2 hours |
| Internal temperature | Check with a meat thermometer | 145°F (63°C) |
| Rest | Loosely covered | 10 minutes |
This method yields a succulent, flavorful braised boar loin that beautifully showcases the unique qualities of this wild game cut.
Serving Suggestions
Boar loin is a versatile cut that pairs beautifully with a variety of sides and sauces. We recommend thoughtfully selecting accompaniments that enhance its rich, gamey flavor and tender texture to create a well-rounded meal.
Ideal Side Dishes for Boar Loin
To complement the distinctive taste of boar loin we suggest sides that add texture, balance, and contrast. Root vegetables and grains work especially well, bringing earthy notes and hearty flavors.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with fresh herbs and olive oil create a caramelized, slightly sweet balance.
- Wild Rice Pilaf: Nutty wild rice infused with toasted almonds and fresh parsley adds a rustic, crunchy component.
- Sautéed Mushrooms: Mushrooms sautéed in garlic butter provide an umami-rich partner to the gamey meat.
- Braised Red Cabbage: The slight tartness from braising red cabbage with apple cider vinegar cuts through the richness.
- Herb-Infused Mashed Potatoes: Creamy mashed potatoes seasoned with rosemary and thyme enhance the dish with smoothness and fragrant notes.
| Side Dish | Flavor Profile | Preparation Tips |
|---|---|---|
| Roasted Root Vegetables | Sweet, earthy | Roast at 400°F until tender and caramelized |
| Wild Rice Pilaf | Nutty, crunchy | Toast rice before cooking for extra depth |
| Sautéed Mushrooms | Umami, buttery | Use a mix of cremini and shiitake mushrooms |
| Braised Red Cabbage | Tangy, slightly sweet | Simmer with apple cider vinegar and brown sugar |
| Herb Mashed Potatoes | Creamy, fragrant | Infuse milk with rosemary before mashing |
Sauces and Condiments
The right sauce or condiment can elevate boar loin by accentuating its unique flavor without overpowering it. We recommend sauces that offer acidity, sweetness, or earthiness to complement the meat’s profile.
- Red Wine Reduction: A concentrated sauce made by reducing red wine with shallots, garlic, and herbs highlights the richness of boar loin.
- Cranberry-Cherry Sauce: Tart cranberries combined with sweet cherries create a fresh fruit sauce that balances the gamey notes.
- Mustard and Herb Sauce: A creamy mustard sauce with fresh tarragon or rosemary adds a tangy, herbaceous dimension.
- Apple Compote: Slow-cooked apples with cinnamon and a splash of cider vinegar bring sweetness and subtle acidity.
- Smoked Paprika Aioli: A smoky aioli adds a spicy, creamy punch that pairs well with grilled or roasted preparations.
| Sauce/Condiment | Taste Profile | Best Paired With |
|---|---|---|
| Red Wine Reduction | Rich, savory | Roasted or braised boar loin |
| Cranberry-Cherry Sauce | Tart, sweet | Grilled boar loin |
| Mustard and Herb Sauce | Tangy, herbal | Pan-seared or roasted boar |
| Apple Compote | Sweet, acidic | Roasted boar loin |
| Smoked Paprika Aioli | Smoky, spicy, creamy | Grilled or pan-seared boar |
Make-Ahead Tips and Storage
Proper make-ahead planning and storage are essential to preserving the rich, gamey flavor and tender texture of boar loin. Let’s explore how to prepare the meat in advance and store it correctly to maintain its quality and freshness.
Preparing Boar Loin in Advance
When planning to cook boar loin ahead of time, follow these key tips to enhance flavor and ensure optimal texture:
- Marinate Early: For the best infusion of flavors, marinate the boar loin for at least 4 to 12 hours in the refrigerator. Use a marinade with acidic components like apple cider vinegar or red wine, combined with herbs and garlic.
- Season Generously: Season the meat with salt, pepper, and fresh herbs just before marinating or cooking. This strategy helps the seasoning penetrate deeply.
- Trim and Prepare: Trim excess fat and silver skin before cooking, then wrap tightly in plastic wrap and refrigerate if prepping the day before.
- Partial Cooking: For busy schedules, consider partially cooking by searing the loin on high heat for 3-5 minutes per side, then cooling it. Complete roasting or grilling the next day ensures a fresh finish.
- Resting Time: Always allow the meat to rest for at least 10 minutes after cooking to redistribute juices, which is critical when preparing in advance.
| Step | Description | Timeframe |
|---|---|---|
| Marination | Marinate with herbs and acidic liquids | 4 to 12 hours before cooking |
| Trimming | Remove excess fat and silver skin | Prior to marinating or cooking |
| Partial Cooking | Sear on high heat to lock in flavors | 3 to 5 minutes per side |
| Resting | Let meat rest after cooking | Minimum 10 minutes |
“Marinating and resting are game changers for unleashing the full potential of boar loin flavor and tenderness.”
Proper Storage and Reheating
Maintaining the integrity of cooked or raw boar loin requires precise storage techniques:
- Cold Storage:
- Store raw boar loin tightly wrapped in plastic wrap or vacuum-sealed at a temperature of 32°F to 39°F (0°C to 4°C).
- Use within 3 to 5 days for best quality.
- Freezing:
- For longer storage, freeze the meat at 0°F (-18°C) or lower.
- Wrap tightly with freezer paper or vacuum seal to prevent freezer burn.
- Frozen boar loin can be kept for up to 6 months.
- Cooked Meat Storage:
- Refrigerate cooked boar loin in airtight containers.
- Consume within 3 to 4 days.
- Freeze cooked leftovers for up to 3 months.
Reheating Tips:
- Reheat gently to preserve moisture. Use an oven set at 275°F (135°C) until the internal temperature reaches 130°F (54°C), then rest before serving.
- Avoid microwaving, as it may dry out the meat and alter flavors.
| Storage Type | Method | Temperature Range | Duration |
|---|---|---|---|
| Raw Boar Loin | Wrapped tightly or vacuum-sealed | 32°F to 39°F (0°C to 4°C) | 3 to 5 days |
| Frozen Boar Loin | Vacuum-sealed or tightly wrapped | 0°F (-18°C) or lower | Up to 6 months |
| Cooked Boar Loin | Airtight container | 32°F to 39°F (0°C to 4°C) | 3 to 4 days |
| Frozen Cooked Meat | Airtight container | 0°F (-18°C) or lower | Up to 3 months |
Conclusion
Boar loin offers a unique culinary experience that’s both flavorful and versatile. With the right preparation and cooking techniques, it transforms into a standout dish perfect for any occasion.
By paying attention to seasoning, cooking temperature, and resting time, we can ensure each bite is tender and juicy. Whether roasted, grilled, or braised, boar loin brings a rich, gamey depth that elevates our meals.
Exploring these recipes encourages us to embrace wild game with confidence and creativity, making every dish memorable and satisfying.
Frequently Asked Questions
What makes boar loin different from regular pork loin?
Boar loin has a richer, slightly gamey flavor and tender texture, offering a distinctive alternative to traditional pork. Its unique taste appeals to both wild game lovers and those new to it.
How should I prepare boar loin before cooking?
Thaw it in the refrigerator, clean thoroughly, trim excess fat and silver skin, then season with salt, pepper, and herbs. Marinate with acidic ingredients and olive oil for best flavor and tenderness.
What are the best cooking methods for boar loin?
Roasting, grilling, braising, and pan-searing are all great options. Each method enhances flavor differently but always cook to an internal temperature of 145°F (63°C).
What tools do I need to cook boar loin properly?
Essential tools include a sharp chef’s knife, cutting board, heavy-duty roasting pan, tongs, basting brush, aluminum foil or butcher’s twine, and a reliable cooking thermometer.
How long should I roast boar loin?
Roast at 375°F (190°C) for about 25–30 minutes per pound. Always rest the meat after cooking to keep it juicy and tender.
Can I grill boar loin?
Yes, grilling adds a smoky char and enhances the rich flavor. Preheat the grill, cook over medium heat, and monitor the internal temperature for perfect doneness.
What sides pair well with boar loin?
Root vegetables, wild rice, and fresh herbs complement boar loin’s rich, gamey taste. Sauces and condiments with robust flavors also enhance the meal.
How long should I marinate boar loin?
Marinate between 4 to 12 hours with acidic and aromatic ingredients to tenderize and infuse flavor without overpowering the meat.
How should I store raw and cooked boar loin?
Store raw boar loin in the refrigerator for up to 2 days or freeze for longer storage. Cooked boar loin should be refrigerated and eaten within 3–4 days.
What’s the ideal internal temperature for cooked boar loin?
Cook boar loin to an internal temperature of 145°F (63°C), then let it rest before serving to ensure it stays juicy and tender.