Separating the loin and the belly from the rack and ribs makes each section much easier to work with.

This technique will require a sharp boning knife and either a hand saw or a band saw to cut through the vertebrae.

The wild boar belly can be braised & then seared (recipe) or cured and/or smoked to produce wild boar bacon. The portion of the loin that was attached to the belly can be turned into loin chops or (if you left the tenderloin attached, as we did), cut into porterhouse chops.

Here’s how you do it: