How to grill a Wild Boar Loin?
About Wild Boar
Wild Boar (Sus scrofa) population in Finland is not remarkably high. In early 2020 there were only 1400 specimens and number decreased 30% from the last headcount. That’s less than brown bear population, which is also quite rare. Hunting is keeping population stable and wild boar meat is hard to find. Most often, cuts in the butchers’ store are imported.
An adult wild boar can weight 440lb (200kg). It is a fast animal and tricky to hunt. As wild boar eats also small creatures, a certificate for trichinosis clearance need to be in place. According to Finnish Food Safety Authority, trichinella parasites die on 158°F (+70°C). So, if you have clearance and you cook it beyond 158°F, you are double safe. Last witnessed trichinosis poisoning in Finland was in 1970’s. Control seems to be in place and wild boar is safe to eat.
Wild boar meat is darker than regular pork. Taste is rich and gamey. Meat is also lean and nutritious as venison tends to be.
Rules for grilling venison and other game meats also apply to wild boar.
Grilling Wild Boar
This time I grilled a 2,2lb (1kg) Wild Boar loin.
Here is the method:
Clean the meat by removing all silver skin and hard lumps of fat
Season with salt and black pepper. Other good choices are rosemary and thyme.
- Leave the meat in the fridge for an hour or two
- Prepare your charcoal grill for indirect grilling
- Heat the grill up to 300F°F (150°C)
Cook wild boar loin on the cool zone until internal temp hits 140°F (60°C)
Move the meat on top of the direct heat and cook by flipping over once until internal temp hits 153°F (67°C)
Wrap in foil and let rest for 15min. Internal temperature will carry over to the target during rest.
Carve and serve!