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Wild Boar

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January 1 - December 31

Harvest Period

January 1 - December 31

Archaeological evidence sug­gests the pig was first domesticated from a wild boar ancestor around 9,000 years ago in Eastern Turkey. Prior to this, wild boar were important prey animals for early hunter-gatherers across Eurasia. While boar still thrive in northern Europe, France and some parts of Russia, more and more Canadian farmers are recognizing the economic and nutritional value of these free ranging animals.

Selecting and Storing

Since boar is highly perishable, it should always be kept at cold temperatures, either refrigerated or frozen. Refrigerate the meat in the original store packaging, if it is still intact and secure, as this will reduce the amount of handling involved.  Boar roasts, steaks and chops will keep in the refrigerator for two to three days. Alternately, the meat can be wrapped tightly and placed in the freezer where it should keep for between three and six months.


Never thaw or cook boar in a microwave as it will become very tough and dry. Slowly thaw meat the day before and marinate overnight in wine or juice-based sauces for best results.

Nutritional Information

Since wild boar are raised in a natural setting, they grow slowly producing very lean meat, which is low in cholesterol. The meat is much darker and of a denser composition than pork. Boar is a good source of thiamine, niacin, vitamin B6, zinc and selenium.

A 100g (3.5 ounce) serving of wild boar provides approximately 160 calories, 4g fat and 28g protein.

How to Use

A rule of thumb for cooking wild boar is “low and slow”. The temperature for cooking roasts for example, is 250-275 degrees Fahrenheit. The amount of cooking time depends on how well cooked one wants the meat, but wild boar should be cooked to an internal temperature of between 160 & 170 F. Avoid overcooking. Chops are best cooked with a moisture-retaining sauce, while all cuts of meat become tender and moist when combined with vegetables in a stew. Wild boar is excellent on the barbecue or made into jerky, sausage and other ground meat products.