TThis portion of the whole wild boar butchery guide focuses on separating the forequarters from the saddle. The forequarters (depending on how they’re processed) contain the following cuts: shoulder (boneless or bone-in), coppa, neck, short ribs, foreshanks & stew meat.

Separating the forequarters from the saddle allows you to more easily split the forequarters and the saddle, then process them into various cuts. This technique will require a sharp boning knife and a saw (hand or band).

Separating the forequarters from the saddle allows you to more easily split the forequarters and the saddle, then process them into various cuts. This technique will require a sharp boning knife and a saw (hand or band).
Here’s how you do it: