Introduction:
Wild boar, also known as wild boar, inhabits forested areas from temperate latitudes to the tropics. It feeds mainly on mushrooms and tree fruits such as acorns or beechnuts. The meat is dark red, tastes spicy and aromatic and is leaner than that of the domestic pig.
Use/Preparation:
The meat is suitable for roasting, braising, grilling, goulash or ragout.
Health:
Wild boar meat contains less fat than that of conventionally reared pigs. It is also rich in phosphorus, potassium, magnesium, iron, zinc and selenium. It also contains B vitamins. However, the meat should always be cooked thoroughly, as the likelihood of possible germ contamination is quite high. In addition, it is important to ensure that the meat has been veterinarily examined for trichinae (larvae of threadworms in muscle meat).
Alternatives:
Alternatively, other game meat or organic pork can be used. Special older breeds that are being re-bred also have a more intense flavour than conventionally produced pork.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 161/676 |
| Fat | 9,3 g |
| Healthy fatty acids | 3,4 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 19,5 g |
| Salt | 0,2 g |
