Tender Cuts
Wild Boar Tenderloin
The most tender muscle on the hog — two trimmed tenderloins, silver skin removed, ready for a hot pan.
- Pack
- 1 lb pack (2 tenderloins, about 8 oz each)
- Price
- $27.95
- Best for
- Pan-sear, Grill, Roast
- 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
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Wild boar tenderloin is small, deep red and almost completely free of fat. A feral hog that spends its life rooting and running builds very little marbling, so the tenderloin eats more like venison loin than like supermarket pork: firm, fine-grained and clean-tasting, with a slight nutty sweetness.
We trim each tenderloin of silver skin and the loose tail end, pair two pieces in a vacuum-sealed pack and freeze it the same day. Thaw it in the refrigerator overnight.
How to cook it. Pat dry, salt generously, sear on all sides in a very hot cast-iron pan, then finish in a 400°F oven. Because there is so little fat, pull it from the heat the moment your thermometer reads 160°F (71°C) and let it rest five minutes before slicing. A simple pan sauce of shallot, stock and a spoon of fruit preserves (fig, cherry or plum) suits it well.
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.