Ground, Stew & Sausage
Wild Boar Stew Meat
Shoulder and leg meat cut into one-inch cubes for chili, stew, curry or pozole.
- Pack
- 1 lb pack, 1-inch cubes
- Price
- $17.95
- Best for
- Stew, Chili, Curry
- 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
We confirm every order by phone before charging — no payment is taken on this website.
Stew meat is cut from the shoulder and leg — muscles with enough connective tissue to become tender after an hour or two of simmering. The cubes are trimmed of gristle and sinew so there is nothing to pick out of the pot.
How to cook it. Brown the cubes in batches in a hot pot, then simmer in liquid with aromatics for 1.5–2 hours until a cube cuts with a spoon. Texas red chili, green chile stew, red wine stew, Thai curry and pozole are all good uses.
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.