Wild Boar Ham
Wild boar ham is one of the largest and most valuable parts of wild boar meat, located in the hind leg. Since wild boars are active animals, their ham meat has a firmer texture than that of domestic pigs. It has denser muscle fibers, low fat and a pronounced wild flavor. Ham consists of different muscle layers - some parts are softer, others are firmer, and the naturally distributed fat gives the meat tenderness and maintains its juiciness.
— HOW TO MAKE
When preparing wild boar ham, the best results are achieved by slow cooking or stewing at a low temperature. It is recommended to age or marinate the ham before cooking. Wild boar has a more intense aroma than domestic pork, so it goes well with brighter spices and more acidic ingredients. When cooking larger pieces, it is necessary to avoid too high a temperature, as this can dry out the meat and make it tough. The optimal internal temperature for cooking a large piece of ham is 65–70 °C, for slow stewing – about 90–95 °C. Rare or medium-rare (50–57 °C) - is not recommended, wild boar must be well cooked. After cooking, the ham should be left to rest so that the juices distribute evenly and the meat remains soft and juicy.
— BEST
Wild boar steaks in white wine sauce with spinach gnocchi
Enjoy the unique taste and let yourself discover a new favorite dish! Juicy wild boar, tender sauce and soft gnocchi merge into a harmonious combination.
