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Wild Boar and boarlets in a wood
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Wild Boar
100g Wild Boar Salami with Black Truffle
Wild boar foraging in woodland
Wild boar
100g Game Salami
Wild boarlets
Wild boars

Tegamata di Salsiccia e Funghi (Pan Fried Sausage and Mushrooms)

Serves 6

• 600g fresh porcini mushrooms
• 900g wild boar sausages or sweet Italian sausages
• 3 tablespoons extra virgin olive oil
• 1/3 cup red wine vinegar
• 3 garlic cloves, chopped
• Salt
• 1 tablespoon chopped fresh mint or thyme

Clean the mushrooms by rubbing them with a dampened cloth, do not wash them. Trim the mushroom stems, then slice the mushrooms; set aside.

Prick the sausages with a fork. In a skillet over moderate heat, warm the olive oil. Add the sausages and fry until they start to turn brown, about 5 minutes. Remove some of the cooking fat and pour in the vinegar. Continue cooking until the vinegar evaporates, about 5 minutes.

Add the mushrooms and garlic and cook for another 5 minutes. Season to taste with salt, sprinkle with the mint and stir well.

Arrange the sausages on a platter and serve very hot.

Scottiglia di Cinghiale (Mixed Wild Boar Stew)

Serves 6

• 1.8kg of mixed wild boar cuts, such as leg or loin chops, including bone
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 carrot, peeled and chopped
• 1 celery stalk, trimmed and chopped
• 1 tablespoon chopped fresh flat-leaf (Italian) parsley
• 1 tablespoon chopped fresh thyme
• Small piece of dried chilli
• 1 cup of dry red wine
• 600g plum (egg) tomatoes, peeled and chopped
• 1 cup light meat stock

Cut the meat into bite sized pieces. In a roasting pan over moderate heat, warm the olive oil. Add the garlic and fry gently for a few minutes. Add the wild boar and brown on all sides, about 10 minutes. Season to taste with salt and pepper.

Add the carrot, celery, parsley, thyme and chilli. Stir well and pour in the wine. Lower the heat and cook until the wine evaporates, about 10 minutes. Add the tomatoes and cook for 2 hours, gradually adding the stock when the pan becomes too dry.

Ladle the meat and sauce onto a platter and serve.

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