From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Very popular in European and Russian cooking, the European wild boar (Sus scrofa), although plentiful on the Continent and in some parts of America, is still best known for its medieval associations. Only the meat of the young boar is really tender; older animals need to be hung for two or three days and the flesh marinated before cooking. Domesticated boar is available in Europe and North America through gourmet purveyors, often made into prosciutto and sausages.
