Meat

Centre

Centre from the leg of Wild Boar is prepared as a distinct kitchen form of feral pig game, used when cooks need this specific yield or texture. It highlights deeper and leaner than farm pork. Match cooking method to moisture, fat, and intensity rather than forcing one technique on every piece. As a centre section of leg, portion for even cooking and clear labelling. Cook wild boar centre 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.