|Wild Boar (javali)|
There are commercial producers of both wild boars and peccaries in Brazil, and the product that ends up on restaurant tables is from one of these producers, as health-standard legislation prevents the commercial use of wild meats. IBAMA, naturally, has a preference for queixada, but most chefs prefer to work with javali. The exception is found among those chefs who value local and native food sources - their preference is to serve queixada.
Here at Flavors of Brazil, we've eaten javali, and properly prepared to eliminate its gaminess, it's a delicious meat. Queixada remains to be tried, but we're on the lookout for it. Once we've sampled it, we'll return to this subject with a comparison.