The boar loin in a cut of about 1 kg allows to plan several rations of a hunting meat with its own personality. In front of the pieces destined for stew, the loin admits preparations in one piece or in portions. Because it is wild boar meat, it should be cooked sufficiently and followed food safety indications, without serving it raw.
A piece close to the kilo allows you to prepare a meal to share or cut rations of similar size. It is important to respect the food safety and complete cooking guidelines applicable to wild boar, without treating it as if it were a beef steak.
Beef flank cut 