Wild Boar Prosciutto
Wild Boar Recipe
1Setup & Prepare
About This Recipe
Experience wild boar at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.
Italian curing technique
Artisanal Curing This advanced preparation adapts traditional Italian prosciutto techniques to wild boar, creating a unique charcuterie product.
Ingredients
- 15-20 lb wild boar ham, skin removed
- Coarse sea salt (3% of meat weight)
- 2 tbsp black pepper, coarse ground
- 2 tbsp juniper berries, crushed
- 1 tbsp fresh thyme
- Cure #2 (follow manufacturer's instructions)
Equipment Required:
- Curing chamber or wine refrigerator
- Humidity control system
- pH meter
- Hanging system
Method
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Salt Box Curing: Bury the ham completely in your salt mixture, calculating about two days of curing per kilogram of meat.
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Washing: After curing, rinse off all the salt thoroughly and pat the ham completely dry.
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Initial Hanging: Hang the ham in a cool, humid environment - ideally around fifty-5°F with seventy percent humidity.
-
Long Cure: Prepare the wild boar ham. Now comes the waiting game. Plan for 12 to eighteen months of aging depending on the size.
-
Weight Loss: Monitor the ham as it loses moisture. Target a 30 to 35 percent weight loss from the fresh weight.
-
Testing: Check the pH and water activity to ensure proper curing and food safety before consuming.
-
Slicing: When fully cured, slice it paper-thin with a sharp knife. The flavor should be complex and nutty.
2Ingredients
Shopping List
3Cooking Instructions
-
Salt Box Curing: Bury the ham completely in your salt mixture, calculating about two days of curing per kilogram of meat.
-
Washing: After curing, rinse off all the salt thoroughly and pat the ham completely dry.
-
Initial Hanging: Hang the ham in a cool, humid environment - ideally around fifty-5°F with seventy percent humidity.
-
Long Cure: Prepare the wild boar ham. Now comes the waiting game. Plan for 12 to eighteen months of aging depending on the size.
-
Weight Loss: Monitor the ham as it loses moisture. Target a 30 to 35 percent weight loss from the fresh weight.
-
Testing: Check the pH and water activity to ensure proper curing and food safety before consuming.
-
Slicing: When fully cured, slice it paper-thin with a sharp knife. The flavor should be complex and nutty.
FDA Food Safety Guidelines
⚠️ Important: Wild Boar carries a risk of Trichinella parasites. ALL cuts — including steaks, roasts, and ground meat — must reach an internal temperature of 165°F (74°C). There is no safe rare or medium-rare preparation for this species.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 445 calories, 38g protein, 28g fat, 12g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 445 calories, 38g protein, 28g fat, 12g carbohydrates.
