Wild Boar Boneless Loin (Backstrap)

The backstrap runs along both sides of the spine and is the largest tender cut on a wild hog. On a feral animal it is noticeably smaller and darker than a pork loin, with a tight grain and very little external fat.

Each pack holds one trimmed section of about a pound — enough for two to three people as a main course. Leave it whole for roasting or cut it into 1-inch medallions and pound them lightly for quick pan-frying.

How to cook it. For a whole roast, brine for 4–6 hours (1/4 cup kosher salt and 2 tablespoons brown sugar per quart of water), dry, brown in a skillet and roast at 375°F to an internal temperature of 160°F. Wrapping it in bacon or basting with butter keeps the outer layer from drying out.

Storage and thawing

Keep frozen at 0°F or below and use within 12 months for best quality. Thaw in the refrigerator on a plate — small packs overnight, roasts 24–48 hours — and cook within 3 days of thawing. Never thaw at room temperature.

Why wild boar is different from pork

Our hogs are free-ranging Texas feral swine, not farm-raised pigs. They are trapped alive, inspected before and after slaughter at our plant, and processed for wild boar only. The meat is darker, leaner and richer than commercial pork, so it cooks faster and benefits from moisture and a little added fat. How we source and process our hogs.