Boar-pig hybrid/Hurra farming in Nepal

Wild boar meat has a strong, nutty, rich flavor that is unique and often not comparable to other meats.The meat is not gamey tasting, it’s meat is darker in color with a distinct, with a flavorful taste. It is not prone to illness or disease.

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It comes down to diet and exercise. Farm raised pigs are fed a homogeneous diet compared to that of wild boars which will give a more complex, deeper flavor. Wild boars are far more physically active than their farm raised counterparts which will alter their muscle/fat composition. Wild Boar are not kept in enclosures as are pigs. They are free to roam and forage for their food.

Although you may expect it to resemble pork, wild boar is a dark red meat. Unlike its domestic cousin, wild boar is also very lean and low in cholesterol. Wild boar is an excellent alternative to beef and pork for those who want food that is good for them without sacrificing taste and quality.

Wild Boar Cooking Tips
FOR MOST TENDER CUTS USE DRY HEAT

FOR MEDIUM TENDER CUTS USE A COMBINATION OF DRY AND MOIST HEAT

FOR LESS TENDER CUTS USE MOIST HEAT

USE LOW COOKING TEMPERATURES

COOK SLOWLY

DO NOT COOK PAST MEDIUM DONE STAGE

COOK LESS TENDER CUTS UNTIL FORK GOES IN EASILY

Do not cook or thaw in a microwave because this will toughen the meat. Slowly thaw meat the day before and marinate overnight for best results. Pineapple juice or wine is an effective meat tenderizer.

You can substitute wild boar meat for recipes calling for game meat.

Sayersbrook bison and game meats are all natural, with not additives of any kind. NO added hormones, NO Antibiotics, NO Steroids.

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