Wild Boar

Wild boar is a dark, lean game meat with a deeper, more complex flavour than farmed pork. In Australia, it’s typically sourced from feral pigs — descendants of domestic pigs that have been wild for generations — making it both a sustainable protein and a contribution to pest management.

The meat is best suited to slow cooking methods that break down its firm texture: braises, stews, ragùs, and slow-roasted shoulders are all excellent. It pairs naturally with bold flavours like juniper, red wine, rosemary, and mustard. Younger animals can be more tender and suit quicker cooking.

Wild boar is leaner than farmed pork, so it benefits from added fat or moisture during cooking. It’s gaining popularity in Australia through farmers’ markets, specialty butchers, and restaurants focused on native and wild ingredients.