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Wild Meat Information
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Wild Pork

Pig hunting in New Zealand had its origins when European sailors released pigs. Captain Cook’s liberations of pigs in the 1770s, while not the earliest, were probably the first successful releases. Wild black pigs, supposedly similar to the original type have become known as Captain Cookers. Today wild pigs come in a variety of colours as a result of interbreeding with domestic breeds over the last couple of hundred years. Wild pigs are well spread throughout the country and our supplier sources much of their product from the Marlborough region.

Wild pork has a darker colour and a tighter grain than domestic pork. It has a unique flavour which is richer than farm bred pork. The most tender cuts come from the loin, these cuts can be pan fried or grilled. It is recommended to slow cook other cuts such as forequarter chops or mini-roasts. Wild pork may be prepared using domestic pork or venison recipes.
Wild Gourmet - Wild Meat

Wild Gourmet Distribution, 375 Estuary Road, South Shore, Christchurch 8062. Telephone: 022 011 6107
wild.gourmet@xtra.co.nz
All Products MAF Inspected