The meat of the leg is darker in color and much fatter than the meat of the pigs that 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.