Wild boar tenderloin
Wild boar tenderloin is a highly prized and one of the softest cuts of wild boar, characterized by its natural tenderness and juiciness. It is leaner than the neck, has a tender texture and a delicate, expressive flavor without excess fat. It is the highest quality meat, valued for its exceptional flavor and versatility.
— HOW TO MAKE
Wild boar tenderloin is one of the most tender and lean cuts of wild boar, so it is important not to overcook it to keep it juicy. The best doneness is medium (60–65 °C). When frying in a pan or on the grill, you should use high heat and a short cooking time to create a crispy crust and keep the inside soft. If you are cooking a larger piece in the oven, it is best to cook at a low temperature (120–140 °C) so that the meat slowly reaches the desired doneness and remains juicy. Due to its mild but expressive taste, this meat goes well with subtle spices and light sauces that do not overwhelm the natural aroma. Before frying, it is enough to lightly rub it with salt and pepper, and use stronger marinades in moderation.
— BEST
Classic wild boar chop with mushroom sauce and mashed potatoes
Everyone loves traditional pork chops, but have you ever tried wild boar? Try it – the taste will definitely surprise you!
