Wild boar collar
Vildsvinskarré
75°CFattier than the fillet — more forgiving on the grill.
Cook to this all the way through
Safe minimum 75°CLivsmedelsverket · trichinella — cook through
On the grill
Closer in structure to a pork collar than to the leaner boar cuts, with enough intramuscular fat to forgive a slightly longer cook.
Still needs cooking through to at least 75 °C for trichinella unless the meat has been professionally tested. Juniper and slow indirect heat suit it well.