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8 reasons to taste wild boar prosciutto.

 

Wild Boar

In the world of charcuterie, there is nothing more special than gathering a group around that beautiful, bountiful board of sliced, cured meats, cheeses, fruits, nuts, and crackers, right? The charcuterie board becomes a centerpiece, and almost a “choose your own adventure” in flavors and textures.  Where to begin you ask? Those salty and savory slices of silky prosciutto, that’s where! And if you can get your hands on some, wild boar prosciutto is dreamy. 

 

For those charcuterie board lovers out there looking for something new and approachable, we will be covering our 8 reasons to try wild boar prosciutto and what to look for in quality when selecting for your next charcuterie happening.

 

#1 Wild Boar surprisingly does not taste like pig (pork).

More like a cross between beef and pork. Pork, the other white meat, is known the world over for being lean, tasting less like poultry and more like lamb or veal, with a wonderful belly of fat that we love for slicing bacon.  The meat in wild boar is richer, with little fat content because of its constant exercise in rooting for food. This gives the boar’s meat a bit more texture, resembling that of beef.

 

#2 Wild boar prosciutto has a buttery, velvety texture.

Being lower in fat, and high in moisture gives wild boar prosciutto an almost silky mouthfeel. Wild boar prosciutto is something special to be had. Next time you are tasting prosciutto, let it blanket the tongue and slowly melt, it will change your life.

 

#3 Dry cured and aged to perfection

Our Wild Boar Prosciutto is dry-cured and aged for six months with sea salt and sugar-in-the-raw. This gives the prosciutto a delicate but savory taste with a slightly tangy finish. Our Pre-Sliced Wild Boar Prosciutto is expertly sliced from our whole leg Wild Boar Prosciutto.  

 

#4 Incredibly lean

Wild boar is very lean and much lower in cholesterol and calories than pork, while containing higher levels of protein. Because they are wild animals, wild boars enjoy a robust nature and are far less prone to illness and disease than domesticated pigs. Farm raised pork is full of sodium, meaning wild boar is a more heart healthy choice.

 

#5 Higher nutritional value than pork

Wild boar meat is a great source of zinc and healthy monounsaturated fats. It also contains thiamine, riboflavin and niacin. These vitamins help our bodies to convert food into energy, boosting the metabolism, nervous system and brain function.

 

#6 Bursting with flavor

The flavor of wild boar prosciutto is unlike any other meat.  Juicy and rich, strong, and nutty.  As for the thinness or thickness of the slicing, it’s a matter of preference, but thinner is divine. Slicing allows the complexity of sweet and salty flavors to really stand out.

 

#7 Wild boar tastes like its environment (terroir).

Wild boars are omnivorous, and they will eat just about anything they can find in the wild. Their diets are mostly plant-matter and root based. The flavor of the boar’s meat directly depends on the food it consumes.  Boars that feed on acorns and peanuts tend to taste nuttier and slightly oilier, whereas boars that have found orchards of apples or grapes will become sweeter and more fragrant. No matter where the boar roams, it is sure to be delicious.

#8 Wild boar is rich in Iron

The darker color in wild boar is present because of its healthy iron content.  Much like red meat, it helps the body produce red blood cells. It’s good, and good for you. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles.  Who knew that wild boar could be so beneficial?

 

Now, back to the charcuterie board.  When you’re looking for that perfectly sliced meat bursting with flavor and elegance, look no further than Angel’s pre-sliced wild boar prosciutto. Order today.

 

pre sliced wild boar prosciutto

 

**Click here to order pre-sliced wild boar prosciutto from Angel’s Salumi & Truffles**