So what is the difference between wild boar and pork?  Keep in mind that the boar is “wild”.  In nature that means that the wild boar gets a lot more exercise than farm-raised pigs.  Consequently the wild boar is much leaner and "tougher" and needs more time to stew to break down such as for a wild boar ragu or time to slow roast for a wild boar roast.  Wild boar is also used in artisan long cured meats such as salami or soppresata.

 

In San Gimignano and other nearby Tuscan villages the boar is especially delicious served as a ragu sauce (meat and tomato) with homemade pappardelle pasta.  Above is my tribute version made in my New England kitchen, served with linguine and an Italian parsley garnish.