Wild boar porchetta-header

Wild Boar Porchetta

“The only thing that went faster was the porchetta he made from it, it was that good! “

Of course we have a recipe for wild boar. During our visit to Butcher Ter Weele in the hamlet of Oene (in the Netherlands) boar hunting season was in full swing. We found a nice specimen and Herman the butcher produced a knife from his coat, cut off the middle, and deboned it before we could blink. The only thing that went faster was the porchetta he made from it, it was that good! If you ever find yourself in the Netherlands craving wild boar, we recommend a pilgrimage to Oene.

The ingredients:

(serves 8-12)
Wild Boar 
  • 1 wild boar middle, deboned (belly and fillets in one piece)
  • 3 tbsp game spices
  • 10½ oz smoked bacon, in rashers
  • 2 oz (50g) rocket
  • 2 oz (50g) roasted pine nuts
  • 4 tbsp olive oil
Game spices
  • 2 tbsp paprika
  • 1 tbsp salt
  • 1 tsp mustard powder
  • 1 tsp ground cumin
  • 1 tsp nutmeg
  • 1 tsp black pepper
  • 1 tsp ginger powder
  • 1 tsp ground coriander
  • 1 tsp granulated onion
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp dried oregano
Ter Weele’s Glaze  
  • 1 bottle Oak Afschot by the Epe Beer Collective (or any other dark brown beer)
  • 4 tbsp ketchup
  • 1 tsp game spices
  • sea salt to taste
  • 1 tbsp caster sugar
  • 1 clove garlic, minced


  • Small BBQ or grill with rotisserie spit
  • Butcher’s string
  • Core thermometer

How to make:

Duration: prep 2o minutes

Cooking: about 90 minutes


For the game spices mix together all ingredients, or if you’re already making the pilgrimage get the original product from Herman the butcher in Oene.


For the glaze, add the beer and ketchup to a pan and stir over low heat, then add the rest of the ingredients and steep for 5 minutes over low heat. Set aside and keep warm.


Prepare a BBQ or grill for a rotisserie roast and aim for a heat of about 150 °C (302 °F) at the spot where the meat will go.
en dish.

Place your boar middle on a work surface. Sprinkle with the game spices and evenly divide the bacon, rocket, pine nuts and olive oil. Roll the middle so the fillet is wrapped in the belly and tie your porchetta closed with butcher’s string. Skewer the porchetta on your spot and clamp it down. hang your spit over the BBQ and cook for 90 minutes while spinning, until the core temperature reaches 65 °C (149 °F). While cooking, frequently brush it with the warm glaze. Once the temperature is right, remove from the spit, cut away the strong and cut the porchetta into slices.


Serve with the remaining glaze and a bottle of Oak Afschot for the best regional experience.

Items used for this recipe:

forged churrasco spies
Enkele spies
Smokey premium charcoal
Smokey's Premium
Blend Charcoal
Tamahagane Chef's knife 150mm
Chef's knife
About the Author /


Post a Comment