raw wild boar
Also known as: wild pig, feral hog, sanglier, jabalí, jangli suar, wild hog
Loading...
Also known as: wild pig, feral hog, sanglier, jabalí, jangli suar, wild hog
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw wild boar should be used within 1 to 2 days of purchase if kept refrigerated at 40°F (4°C) or below.
Yes, it freezes very well. For best quality, vacuum seal it and use within 6 to 12 months.
It has a deeper, richer, and more 'nutty' or 'gamey' flavor compared to domestic pork, and is significantly leaner.
Yes, wild boar belongs to the same family as domestic pigs (Suidae) and is considered a type of pork, though its nutritional profile is different.
Lean cuts of domestic pork, venison, or even buffalo can be used as substitutes depending on the recipe.
Soaking the meat in milk, buttermilk, or a vinegar-based marinade overnight can help mellow the strong gamey flavor.
Generally yes, as it is lower in fat and calories while being higher in protein and certain minerals like iron.
Because it is very lean, it can dry out quickly. Braising, stewing, and slow-roasting are ideal for most cuts.
Like all wild game and pork, it must be cooked thoroughly to 160°F (71°C) to eliminate the risk of parasites like Trichinella.
raw wild boar is a versatile ingredient found in cuisines around the world. With 160 calories per 100g and 21.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 0 recipes featuring raw wild boar with step-by-step instructions.
Browse recipes →Look for meat that is dark red in color (much darker than domestic pork) with a firm texture and no off-smells.