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Wild boar ragout: the Tuscan recipe par excellence

In Italy, food is cult and, depending on the region, traditional dishes can vary, from typical pasta dishes, such as tagliatelle lasagne and gnocchi, to specialties such as cheeses and desserts up to the infamous Tuscan recipe for wild boar ragù.

From game to table: wild boar hunting in Tuscany

Wild boar hunting finds its ancient origins in Tuscany establishing itself as the queen of the Italian regions, a reputation also given by its best masters in this field.

The driven hunt begins a couple of hours after sunrise.

Then there will be the choice of the hunting area by identifying the areas of pasture that vary according to the movements that the wild boars make, according to their food needs.

After that we proceed with the selection of the station placed in correspondence with the “tracts“, the transit routes for wild boars.


Once the stakes have been chosen, the dogs will come into play and together with their handlers will find the wild boars.

A match of skill and cunning between man and animal.

Boar meat nutritional properties

Wild boar meat offers health benefits as it is rich in vitamins and minerals.

On average for 100 grams of wild boar meat we find these nutritional values:

  • 72 g of water
  • 21.5 g of protein
  • 3.3 g of lipids
  • 318 mg of potassium
  • 202 mg of phosphorus
  • 85 mg of cholesterol
  • 23 mg of magnesium
  • 51 mg of sodium
  • 5 mg of calcium
  • 3.4 mg of iron
  • 6.3 mg of niacin (vitamin B3)
  • 0.4 mg of riboflavin (vitamin B2)
  • 0.2 mg of vitamin E
  • 0.2 mg of thiamine (vitamin B1)

Tuscan recipe instructions Wild Boar Ragout

During the winter season, there is nothing better than a steaming plate of fresh pasta made with wild boar sauce to delight every palate.

Wild boar is part of our Tuscany tradition and history, that’s why we want to share the recipe on how to cook wild boar ragout, to give your table a more Tuscan flair.

Ingredients for a good Tuscany recipe:

  • 3 pounds (1360 grams) of wild boar, trim the access fat and cute in small cubes.
  • 1 1/2 onion (red) chopped
  • 2 cups red wine
  • fresh rosemary
  • 2 carrots chopped
  • 3 Bay leaves
  • 1 stalk celery chopped
  • 1 chili pepper
  • 2 cloves
  • Extra-virgin olive oil (Cosimo’s oil)
  • 1-2 pound (453 -800 grams) hearty tomatoes (roma)
  • Oregano, basil and sage (dried)
  • Salt and peppercorns

Directions:

Marinate your wild boar in red wine, and fresh spices a few hours before preparation or ideally the day before in the fridge, also add juniper berries if you have any.

To make the ragu, add about three tablespoons of olive oil to a large pot and then add your onion to saute until it becomes translucent. Then add your carrots, celery, bay leaves for addition 5-8 minutes. Add the wild boar to the pot and brown, before adding the red wine and tomatoes (you want to cover with the wine so add as needed). Add a pinch of salt or two and fresh peppercorns, cloves and the chili pepper (optional). Simmer under a low-medium heat for 4 hours.

We recommend serving with fresh pasta, such as potato tortelli, otherwise pappardelle or tagliatelle.

We are waiting for you in Tuscany to taste the Wild Boar Ragout

If you are a lover ofgame-based recipes, you cannot fail to taste the traditional recipe of Wild Boar Ragù made by our Chef, we are waiting for you at Villa Campestri Olive Oil Resort!

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