Tender Cuts
Wild Boar Rack, Frenched
A whole loin rack with the rib bones cleaned — the centerpiece cut for a dinner party.
- Pack
- 1 rack, about 1.5 lb (6–8 ribs)
- Price
- $39.95
- Best for
- Roast, Grill
- Origin
- Feral hogs live-captured in Texas, processed at our plant in Hubbard, TX
- Shipping
- Frozen, vacuum sealed, packed with dry ice · free over $199.00
Add to my order Call 254-315-1289
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A frenched rack is the loin left on the bone, with the meat and fat scraped from the ends of the ribs. It looks impressive on the plate and roasts evenly. Each rack carries six to eight ribs.
How to cook it. Season the day before. Sear the meaty side in a hot skillet, stand the rack bone-side down in a roasting pan and roast at 400°F until the center reaches 160°F, roughly 25–35 minutes depending on size. Rest ten minutes and carve between the bones. Mustard and herb crusts, rosemary and garlic, or a coffee-chile rub all work.
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.