Ragu of boar meat is a common Italian product, well appreciated and researched for its “wild” taste.
The meat of boars is dark, leaner than pork, but needs a longer period of work to mitigate its intense flavor. In fact, it can take up to 12 hours of preparation to remove the typical wild aroma. This recipe isn’t made with 100% boar meat though, it would be too strong. Therefore, the producer has added 13% of bovine meat and 3% of bacon, just to make it all lighter and tastier.
Our Pairing Suggestion:
Due to its particular taste, we suggest to use this ragu to season pasta only. Pair it with a glass of Morellino di Scansano DOCG to stay in the same wonderful territory: Tuscany.
If you are willing to make some addition like chestnuts or porcini mushrooms, we suggest Amarone della Valpolicella DOCG.
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