The Bull Boar is a beef and pork sausage produced by the Italian-speaking Swiss population of the Victorian Gold Fields since the 1850s. Many agricultural and social activities still survive in today's community, along with many names of Swiss and Italian Origin. An annual festival is held at Hepburn Springs which celebrates local food traditions, including Bull Boar sausage.
To Italian and Swiss immigrants, it was just referred to as salsicce or ‘sausage’, but the English speaking settlers named it Bull Boar because it contained beef and pork in roughly equal proportions with about 50/50 fat and lean and is thus less fatty than most sausages. The sausage is distinctive due to its being full of spices such as cinnamon, cloves, nutmeg and allspice with the addition of wine in which garlic has been steeped. The traditional way of cooking Bull Boars is to drop them into a pot of water and then bring it to simmering point for 10 minutes. During cooking it releases an aroma like a meaty hot cross bun. 

Every family in the district has their own recipe which is a closely guarded secret. In many instances, apart from their family name, it is their last link with their Italian speaking antecedents who settled the area. A handful of local butchers also produce the sausage. The recipe is in danger of becoming extinct due to the large amount of time and labour required to make a batch of these sausages and the ever present danger of competition from “commercial” inferior products.