Chop

Meat

Chop

Chop of Wild Boar is a bone-in loin or rib slice for grill or pan. Thickness controls doneness; rest before serving. Cook wild boar chop to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Stews, roasts, sausage, and ragù show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Unit

Cuts & parts

Characteristics

Preparations

BraisedBrinedGrilledPan FriedRoasted

Traits

Bone In OftenButcher CutOften Bone InPortionQuick CookVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 195

Amount per 100 g

  • Total Fat 10.3 g
  • Saturated Fat 5.07 g
  • Trans Fat 0.2 g
  • Monounsaturated Fat 5.17 g
  • Polyunsaturated Fat 1 g
  • Cholesterol 69.1 mg
  • Sodium 60.1 mg
  • Salt 0.15 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 24 g
  • Water 61.3 g
Detailed nutrients

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

Butchers charted chop of wild boar as cookery specialised by muscle and joint.

Retail packing standardised chop portions of wild boar for home kitchens.

Ready-to-cook chop packs of wild boar expanded for convenience cooking.

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