Although a sighting of one in the 21st century England is rare, it is likely that wild boar have been numerous since the Early Pleistocene time, roughly 5,000 years ago, and are native to Eurasia, among other regions. Eating wild boar dates back to Ancient Rome, where hunting and preparing this animal became a rite of passage for young males. Wild boar are quite adaptable and are well populated, meaning that they are classified as the least concern for extinction. Not only is wild boar a sustainable option, it is also leaner & healthier than pork.
We top our wild boar parcels with burro e salvia (sage butter) and toasted hazelnuts from Piemonte, which enhance the rich, game flavour of the boar.
INGREDIENTS: Fresh Pasta (Wheat flour, Egg, Durum Wheat Flour, Salt), Wild Boar, Carrots, Celery, Onions, Shallot, Italian Grated Cheese (Milk), Egg, Red Wine (Sulphites), Olive Oil, Butter (Milk), Rosemary, Thyme, Salt
GARNISH INGREDIENTS: Butter, Sage, Toasted Hazelnuts (Nuts), Parmesan Cheese (Milk)
Recipe card here.
Wild Boar Tortelloni with Toasted Hazelnuts & Sage Butter
|Wild Boar Tortelloni||200g||480kCal|