A family roast cut from the haunch (back leg) Imported from Europe, hunted in its natural habitat for the genuine wild article Available from 1kg up to 4kg, serving four to twenty Allow around 200g per person Very lean meat, best marinated and wrapped or larded to keep moist A genuine alternative to traditional roast pork or beef The roasting joint is cut from the haunch, or back leg, and is built for the centre of a Sunday or festive table. Wild boar is significantly leaner than farmed pork, so unlike a fatty pork roast this benefits from a little care to keep it moist: an overnight marinade with wine, juniper and rosemary works wonders, and a foil wrap or some streaky bacon laid over the top helps preserve every bit of juice. The reward is a roast with a far more interesting flavour than anything from the farm, deep and savoury, that genuinely turns a Sunday lunch into an occasion. Available from 1kg, ideal for four, up to 4kg for a full festive table.
