The meat of the wild boar leg is darker in color and much fattier than the meat of the pigs we normally get on the table.

As with normal pork, the ‘fricandeau’ parts of the wild boar are more tender and softer.

The meat of the other parts has a significantly longer cooking time. The parts with a lot of tendons and tendons* are often used for a stew or boar goulash.

• Delivered by 4 kilos each with bone.
• Condition: frozen