The meat of the Wild Boar shoulder, like the leg, is darker in color and much fattier than the meat of the pigs we normally get on the table.

The meat is also a lot stiffer. It is permeated with tendons and tendons and so clearly needs to be simmered much longer before it is tasty.

The parts with a lot of tendons and tendons* are often used for a stew or boar goulash.

• Supplied per 1 kilo per piece with bone.
• Condition: frozen