Wild boar fillet

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The fillet (tenderloin) is the finest part of the wild boar. It is a very tasty, tender and healthy piece of meat that is often best cooked in a simple way to really bring out the good game flavour in the meat.

Wild boar meat has a slightly milder game flavour compared to, for example, reindeer, deer and moose. In fact, the flavour can best be compared to the finest domestic pig. Imagine a pig that has lived its entire life naturally in the wild, eating only wholesome natural food. This is what wild boar meat tastes like!

Please cook the fillet whole in a hot pan and fry for a couple of minutes on each side. Let it rest under baking paper (not aluminium foil) for a few minutes. Salt before frying and pepper afterwards. Another perfect option for wild boar fillet is tournedos!

Compared to other game meat, wild boar meat is by far the most affordable. This is largely due to the fact that we in Sweden do not have a long tradition of wild boar in the country, which means that demand is lower than for reindeer meat and moose meat, for example. After all, the animal has only come back to us in the wild in recent decades. Italy, France and Germany, on the other hand, have more history with the meat and it is a much appreciated element in everything from tournedos to various pasta dishes to sausages.

The fillets are relatively small compared to, for example, moose and most packages contain 2-3 fillets.

The meat is of course trichinally tested at a certified Swedish game handling facility.

The wild boar fillet is sent vacuum-packed and frozen.

Origin: Sweden - The wild boar comes from the forests around Lindesberg in Bergslagen and the meat is cut, packed and frozen at Bergslagsdelikatesser's game processing plant in Lindesberg.