Wild boar neck
It is one of the most valuable parts of wild boar. Wild boar neck is characterized by natural fat, which gives it a special softness and rich taste. Due to the evenly distributed fat and collagen, this meat is softer than ham or shoulder, and the muscle structure gives it a pleasant firmness. Unlike leaner parts of wild boar, the neck remains juicy and aromatic, which is why it is extremely versatile and a favorite of gourmets.
— HOW TO MAKE
Wild boar neck is best cooked slowly or braised. It can also be cooked faster, but it is important not to overcook it to prevent it from drying out. It is best to roast it in the oven at a low temperature so that the fat and collagen gradually melt, giving the meat a special tenderness. When grilling, it is important to use medium heat so that the meat does not lose moisture. Wild boar neck can be cooked quickly in a pan, but after cooking it is worth leaving it in the oven for a while or letting it rest so that the juices distribute evenly. Wild boar must be well cooked, and the cooking temperature should reach at least 65–70 °C (medium). Rare or medium-rare (50–57 °C) is not recommended.
— BEST
Slow-roasted wild boar neck
The perfect example of slow-cooked meat – rich flavor and natural tenderness in every bite – for true lovers of good food!
