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Jul 9, 2009 06:41 PM

Pork vs. Boar

I've seen wild boar on a few menus recently. How does it differ in taste from pork?

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  1. not much.
    i find few places that have 'boar' on the menu and actually serve something that you can actually tell the difference.

    3 Replies
    1. re: ScubaSteve

      I wonder how similar it is to kurobuta (Japanese black pork)?

      1. re: robertlf

        I have had wild boar steak once. It was very strong and gamey - I could not finish it. I suspect there must be a difference between what some places call wild boar as ScubaSteve is a reliable source.

        1. re: robertlf

          robertlf, they aren't related any more than domesticated pigs and boar are related. Although both are delicious!

          Kurobuta is the Japanese variant of the Berkshire breed of pig--generally considered the tastiest pig breed, not engineered to be lean and tasteless like the American porkchop breed, the Yorkshire. You can find Berkshire dishes at many finer restaurants. O Ya has several dishes specifically employing kurobuta that are wonderful.

          Boar, on the other hand, is the wild ancestor of the domesticated pig.

      2. I very much doubt that most of what you get here is actually "wild". If you happen upon a hunter's feast somewhere and they are having wild boar you will know the difference. Otherwise I suspect it's simply a different, farmed breed.

        1. Savenor's sells boar bacon "from feral swine." It is extraordinarily flavorful, very strong. Great for eating straight, but too strong for many uses as an ingredient in a dish. Not mistakable for regular pig bacon.

          1 Reply
          1. re: jajjguy

            Savenor's also sells boar steaks and boar shoulder. I braised the shoulder and served it with mole poblana last winter--excellent.

            I'd say the boar is about what you'd expect: Similar to pork, slightly sweeter and stronger. A tad gamier, perhaps, but I wouldn't call it gamey. I enjoyed it very much.

            I once asked about the provenance of the meat. It is feral, from a preserve in (I believe) southern California. Thus, like a lot of "wild" meat, I'd really call it semi-wild. It isn't in captivity or domesticated--to me, the big mark food-wise of wild versus not is whether it obtains food and feeds itself--but it is not as if some random hunter ran into the boar in some random forest.

            Anyhow, it is good, so do give boar a taste. If cautious, you might want to first try a dish like boar ragu, which is usually quite mild and, as ScubaSteve noted, perhaps not boar at all. But I'd go hog wild (sorry) and braise a shoulder and make roast pork, carnitas, or whatever you fancy.

          2. real wild boar tastes a bit strong and the meat is red/dark. veryyyyyyy nice!

            1 Reply
            1. re: Pata_Negra

              Savenor's boar bacon is amazing. Now I must go get some. Thanks.