Campfire Wild Boar Chop and Corn by Chef Jessica Monty

Chef Jessica Monty brings the wilderness to the table with her signature Wild Boar and Corn dish, cooked simply and soulfully in a cast iron pan over an open flame. Rooted in the belief that outdoor cooking is about sourcing fresh ingredients, crafting creative menus, and embracing simplicity, her approach honors both nature and flavor.

Chef Jessica Monty

Campfire Wild Boar and Corn

INGREDIENTS
  • 4 wild boar chops-bone in / bone-in pork chops
  • 1 bag of frozen fire roasted corn
  • 1 large onion, small dice
  • 4-5 garlic gloves, minced
  • 1/2-1 jalapeno pepper, seeded and minced
  • 1/2 tsp Aleppo pepper
  • 1/2 tsp adobo seasoning
  • salt and pepper to taste
  • 1 tbsp bacon fat or oil for cooking pork
DIRECTIONS

  • Set your fire so that your 10 inch cast-iron pan is hot.

  • Season boar or pork with adobo, salt and pepper on both sides

  • Sauté onion in fat or oil of your choice. Add a little salt to help sweat out the onions.

  • While onions are cooking, add Boar or pork to a clean and oiled grill grate. Cook for ~ 5 minutes per side. You're looking for a good sear and color.

  • Cook onions until translucent and add jalapeño, corn and garlic. Sauté for a few minutes or until garlic is cooked and corn is warmed through. Season corn with Aleppo pepper. Salt and pepper to taste.

  • Make a well for the boar chops to fit in with the onion/corn sauté. Place boar in the middle of the cast iron and cover to cook through. Cook time depends on the thickness of the chops. Cook the pork to medium.

KNIIFE UTILIZED

The Chef's knife is a premium all purpose knife designed for versatility, precision, and durability. Why an 8-Inch Chef’s Knife Works for Wild Boar Chops:

 1. Versatility & Power

  • An 8-inch chef’s knife offers the ideal balance between length and control, giving you enough blade to handle larger cuts like wild boar chops while still being nimble enough for detailed trimming.
  • It’s strong enough to slice through raw meat, fat, and connective tissue with precision.

 2. Sharp, Fine Edge

  • A high-quality chef’s knife (like the Oliva Elite, made with German steel) holds a sharp edge well, allowing clean, controlled slicing through the dense, lean muscle of wild boar without tearing.
  • Perfect for portioning, deboning (to some extent), and trimming fat or silver skin.

 3. Curved Blade = Rocking Motion

  • The curved belly of the chef’s knife is great for a rocking chop motion, making it effective for: slicing cooked chops, mincing aromatics like garlic, herbs or shallots for sauces. or creating clean presentation cuts. 

 4. Not for Heavy Bones—but That’s OK

  • Chef’s knives aren’t made for cutting through bones (use a cleaver or boning saw for that), but for boneless or pre-cut bone-in wild boar chops, it’s perfect for: Trimming around the rib bones, frenching the bone, or portioning loin sections before cooking. 
ALL ABOUT WILD BOAR CHOPS

Wild boar meat comes from feral pigs and has a darker, leaner, and more flavorful profile than domesticated pork. It's high in protein and lower in fat, with a slightly nutty, earthy flavor. Because of its leanness, it requires careful cooking to avoid drying out.

  1. Variety of Cuts

Wild boar chops are bone-in or boneless cuts sliced from the rib or loin section of the animal:

  • Loin Chops: Cut from the back (top loin), typically leaner and more tender.
  • Rib Chops: Come from the rib section; usually have more marbling and are slightly more flavorful due to the bone and surrounding fat.

Wild boar chops offer a rich and complex flavor that sets them apart from traditional pork chops. Their taste profile reflects the animal’s wild diet, lean muscle structure, and natural lifestyle, resulting in a more robust and nuanced eating experience.

Flavor Complexity of Wild Boar Chops

1. Earthy and Nutty

  • Wild boars forage for acorns, roots, wild herbs, and berries, which infuse the meat with a subtle earthy and nutty undertone.

  • This gives the meat more depth than standard pork, especially when the animal has been harvested from oak-rich environments.

2. Savory and Umami-Rich

  • The lean, muscular meat carries a pronounced umami flavor, especially in rib or loin chops near the bone.
  • Slightly dry but meaty texture enhances the savoriness when properly cooked.

3. Gamey Notes (in a good way)

  • Wild boar has a mild gaminess—not overpowering, but noticeable.
  • The gamey edge adds character and complexity, especially in older animals or those harvested in winter.

4. Slight Sweetness

  • The natural sugars from the boar’s diet can impart a slight sweetness, especially noticeable in tenderloin or younger boars.
  • This balances the earthy and umami flavors nicely.

5. Bone-In Chops = More Flavor

  • Bone-in wild boar chops (especially rib chops) retain more natural flavor during cooking due to bone marrow and surrounding connective tissue.
  • Adds an additional depth and intensity compared to boneless versions.

6. Cultural & Regional Popularity

  • Wild boar is deeply rooted in European, Mediterranean, and Southern U.S. cuisines.
  • Countries like Italy, Spain, France, and Germany have long used wild boar in traditional dishes—its revival is part of a broader return to heritage ingredients.


Related Articles

44 years of Innovation and Quality