Parts of the wild boar belly can be rolled up. The meat is tender and very lean and dries quickly. That is why it is wrapped with strips of fat bacon. The so-called barding*. This keeps the meat much juicier. Remove most of the bacon when the meat is almost cooked. Then the outside will still get a nice brown baking color.
Supplied per 1 kilo per piece with bone (2 bellies).
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