Wild Boar Pappardelle is fresh wide ribbon pasta with wild boar ragù (meat sauce).
Wild Boar is a wild pig and its meat is considered game (thougher, pungent).
Game is meat that tastes different because the animal had to work harder to survive and it was not slaughtered at the peak time. So try to determine the age of the animal before choosing your wine and cooking method.
Wild boars have potent scent glands and cutting them creates an unpleasant aroma that seeps into the meat. Professional butchers know their location.
The gamey quality of the meat determines the wine choice and tannins are welcome!
Wild Boar Stew is often served as Ragù on top of Fresh Pasta, especially in Tuscany.
Roasted Wild Boar needs a full body, rich and spicy red.
But for a stew, a medium red with good acidity is the best match.
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