Wild Boar

Wild boar (or sanglier) is the meat taken from any male or female wild pig. Although wild pigs still roam in many places across the world (most notably in the wilder districts of southern France), the majority of wild boar meat is taken from animals that are raised on boar farms, which provide the pigs with an environment as close as possible to their native wild woods.

Wild boars under the age of 6 months are known as 'marcassin', after which time they become 'bête rousse'. Whilst marcassin and bête rousse both need hanging to tenderise the meat and to develop its flavour, bête rousse also needs to be marinated in wine or cider before cooking to break down more of its tougher fibres. After the animal reaches the age of 12 months, it becomes less suitable for eating, and in old age, only the head is still considered to be edible.

Wild boar meat tastes of pork with strong gamey overtones. It should be dark, with little fat and a certain natural succulence. The best roasting meat comes from the leg and the saddle, whilst smaller cuts such as steaks and cutlets are excellent for grilling or braising. The meat is particularly good when served with a sharp or spicy accompaniment such as cranberry sauce, sautéed apples or spiced cherries, or with a sweet pepper and mushroom sauce, flavoured with garlic and onion. It also works well with a poivrade sauce, made from pepper, wine, spices and Cognac.