The Italian word for Wild Boar is 'Cinghiale' and it's used in a variety of dishes from pasta to sausages. The meat has a slightly stronger, nuttier flavor than regular pork. Wild Boars have far less fat content than pork and are richer in protein than most types of beef. Chef Cameron Grant’s recipe combines the delicious, wonderfully rich wild boar meat with traditional Ragu ingredients: onions, garlic, rosemary and tomato paste to create something extra special for your guest.  Our recipe kit also includes a pound of Pappardelle pasta.