In Roman times, wild boar was prized for its meat and was considered a culinary delicacy. The Romans used wild boar meat to prepare fine and refined dishes that were particularly appreciated on special occasions and at banquets.
During the Middle Ages, the appreciation of wild boar continued to grow, especially among the aristocracy, who considered it a symbol of status and wealth.
However, wild boar was not just the preserve of the aristocracy, it was also an important source of food for local communities in rural areas. Wild boar hunting was therefore a common practice and also an important activity for population control of these wild animals.
Over the centuries, the culinary tradition linked to wild boar has been consolidated thanks to the widespread presence of this animal in the wild. In Oltrepò Pavese it has become an integral part of the traditional cuisine and is used in the preparation of dishes appreciated by the most demanding palates.
How they like it in Oltrepò Pavese
The gastronomic tradition of the wild boar is widespread in Oltrepò Pavese, as in other regions of Italy, especially in Tuscany, Umbria and Marche, where it is hunted for its prized meat, very tasty and flavourful, but also lean. A protagonist of many recipes, the meat of the wild boar, being fibrous and lean, requires long cooking such as stews, sauces and casseroles, but it is also used for sausages. One of the most typical dishes is wild boar stew, cooked for a long time in a sauce made of tomatoes, carrots, celery, onion, red wine and herbs. This dish is often served with polenta or baked potatoes.
Another popular dish is pappardelle al sugo di cinghiale, homemade pasta served with a sauce of wild boar meat, tomato, red wine, carrot, celery, onion and herbs. Wild boar is also used in the preparation of cured meats such as wild boar sausage, wild boar ham and wild boar salami.
The combination with a wild boar dish definitely requires a red wine: the complex and decisive flavours of wild boar meat require a structured Oltrepò Pavese wine, such as a Barbera or Buttafuoco.
A meat to exalt
Marinating always benefits this type of meat: it can be more or less prolonged depending on the age of the animal. A few hours is enough for a young boar up to 2-3 days for a more adult specimen.
Wild boar is a wild animal that lives in the wild and feeds on plants and forest fruits, which makes its meat very tasty but also rather strong and intense. Marinating, therefore, helps to soften and tendonise the meat, making it more tender and less fibrous. But this technique is also a way to add flavour to the meat by giving it a more intense and spicy taste, while helping to reduce the strong smell of wild boar meat.
Characteristics and properties
Wild boar has always been appreciated at the table for its flavour, which combines the peculiarities of pork with those of game. Variety in the diet, both for wild and semi-wild animals, can influence the organoleptic characteristics of the meat. Nutritionally, wild boar meat is a good source of protein, contains a low amount of fat and a high mineral content.
