Wild Boar Bone-In Pork Chops serve deep, woodsy pork flavor with a naturally lean, tender bite. Think rosy, mineral-sweet savor that loves herbs, spice, and a hot sear. These elegant, rib-in chops cook beautifully on the grill, in cast-iron, or via reverse-sear, and we ship each pack frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Distinctive wild character: cleaner and more complex than commodity pork—nutty, gently sweet, and aromatic.
• Lean by nature: sear fast and finish gently; a touch of added fat keeps them extra juicy.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Bone-in wild boar pork chops, butcher-trimmed. See the variant selector for thickness (e.g., 1"–1.25", thick-cut, or double-cut) and total weight; exact rib/loin position may vary by lot and is noted on the label.

Flavor Notes & Pairings

• Seasonings: kosher salt, black pepper, garlic, juniper, rosemary, thyme, sage, fennel seed, smoked paprika.
• Glazes & sauces: apple cider reduction, mustard–maple, cherry–red wine, salsa verde, peppercorn cream.
• Sides: charred broccolini, roasted apples, wild mushrooms, creamy polenta, Brussels sprouts with bacon.
• Explore more in Wild Boar and our full Pork collection.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per 1"-thick chop in the fridge (34–40°F).
• Cook within 48 hours of thawing. For precise guidance, use our Storage & Thaw Calculator.

Optional Brine (Extra Juiciness)

• Quick brine: 6% salt solution (60 g salt per 1 L water) for 40–60 minutes; rinse, dry, and season.
• Equilibrium brine: 1.0–1.5% salt by total meat weight for 6–12 hours for deeper seasoning.

How to Cook (4 Proven Methods)

Doneness: for whole-muscle chops, cook to an internal 145°F (63°C) and rest 3 minutes for a rosy, juicy center. Use a fast, accurate thermometer.

1) Two-Zone Grill (char + gentle finish)

• Set up hot and cool zones (charcoal or gas). Sear over direct heat 1–2 minutes per side for color.
• Move to indirect; lid closed until internal temp reaches 145°F. Rest 3–5 minutes.
• Need setup help? Use the Grill Setup Wizard.

2) Cast-Iron Sear + Oven

• Preheat oven to 375°F. Sear in a lightly oiled, ripping-hot skillet ~1½–2 minutes per side.
• Transfer to oven; finish to 145°F. Rest 3–5 minutes. Finish with herb butter.

3) Reverse-Sear (ultra-even)

• Roast or grill indirectly at 250–275°F until internal hits 125–130°F.
• Sear hard in cast-iron or over high direct heat 45–60 seconds per side to 145°F. Rest 3–5 minutes.

4) Sous Vide + Sear (edge-to-edge)

• Bag with a dab of butter, garlic, and herbs. Cook at 134–140°F for 1–3 hours (thickness-dependent).
• Pat very dry; sear very hot, very fast for a crisp crust without overcooking.
• For exact time/temp windows, see our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Add a little fat: brush with oil or butter before searing—wild boar is lean.
• Surface dryness = crust: pat chops very dry; moisture inhibits browning.
• Carryover is real: pull 3–5°F shy of target; temperature rises during the rest.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Browse Wild Boar · shop all Pork · get ideas in Recipes · plan sides with the Portion & Event Planner

Chef’s note: Treat wild boar chops like a great, lean steak—season boldly, sear hot, finish gently, rest well. A cherry–red wine or mustard–maple glaze in the last minute makes the wild flavors sing.