Wild boar on the bone

Cuts of wild boar with dark red lean meat, sinews and a 'wild' aroma, needing deep-freezing and full cooking, for braising, goulash, roasts and ribs.

Wild boar on the bone are cuts of wild boar (leg, shoulder, ribs, loin) with dark red lean meat, a firm grain, sinews and a specific 'wild' aroma, which must be deep-frozen and cooked through completely because of the risk of trichinellosis. They are long-soaked and marinated in wine with juniper and spices, then braised, slow-cooked and roasted until tender for stew, goulash, roasts and ribs.