John Myers
The wild boar, also known as wild boar, is the ancestor of the domestic pig. However, its taste differs from other pork: wild boar tastes basically similar, but much more intense. The meat is also very flavorful. At the same time, it is leaner and has a firmer structure than domestic pig meat.
Wild boar meat is very juicy, especially young piglets. It is very suitable for short frying. If the animals are older (from about 5 years), the meat is tougher and should therefore be used for stews. The taste of the meat comes into its own in a wide variety of dishes, such as our wild boar roast. In principle, pork can be replaced by wild boar meat in order to give tried-and-tested dishes a new taste.
Be careful with meat from wild boar killed during the mating season (November to January). This venison smells uriney after cooking, tastes extremely pungent and is therefore inedible.
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