Ahis portion of the whole wild boar butchery guide focuses on separating the hindquarters from the saddle. The hindquarters are home to the prized hindshanks (which can be cut into osso bucco) and ham.

Separating the forequarters from the saddle allows you to split the hindquarters & 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:

Now you’re ready to split the hindquarters.