Butchery | Game | Wild boar

Sauted boar vaccum packed ±2.5kg

This wild boar stew meat consists of carefully trimmed cuts (primarily shoulder and neck), vacuum-packed in approx. 2.5 kg portions. Its lean, dark flesh is ideal for long, gentle cooking, delivering bold, woody game flavours. Perfectly suited for traditional or seasonal dishes, it has been selected by Le Delas, your trusted Rungis-based wholesaler, for its consistent quality and authentic taste. Culinary uses Ideal for stews, daubes, terrines or slow-braised game recipes. Can also be skewered or sautéed after marinating. Pairs beautifully with root vegetables, wild mushrooms, chestnuts or tart berries. Storage and handling ► Keep refrigerated between 0 °C and +3 °C ► Consume quickly after opening ► Slow cooking recommended for tenderness ► May be frozen if needed

French Wild Boar Fillet Vacuum-Packed ±1kg L'ATELIER DU LOUP

This wild boar fillet (Sus scrofa) comes from wild game hunted in France, offering exceptional meat with authentic and powerful flavors. Presented as boneless back weighing 0.6 to 1.4 kg, this noble cut reveals dark red, firm and flavorful meat, characteristic of forest game. Remarkably lean - five times less fat than traditional pork - and twice less caloric, this meat constitutes a privileged choice for gastronomic cuisine combining pleasure and lightness. Vacuum-packed by L'Atelier du Loup to preserve its freshness and taste qualities, this fillet chosen for you by Le Delas Rungis guarantees catering professionals an exceptional product, respecting the strictest sanitary standards for wild game. Culinary uses: Perfect for game roasts with forest aromatics, pan-seared medallions with autumn fruits or preparations in crust. Ideal for seasonal dishes accompanied by chestnut purées, wild mushrooms or root vegetables. Lends itself magnificently to red wine marinades, low-temperature cooking and juniper berry sauces. Excellent for gastronomic menus, exceptional banquets and autumn-winter menus. Storage and preparation advice: ► Store in refrigerator between 0°C and 4°C ► Consume within 10 days of receipt ► Caution: possible presence of shooting projectiles ► Remove 30 minutes before cooking to temper the meat ► Sear over high heat then cook at moderate temperature to preserve tenderness