We use a well-known method for preparing the top quality free range Wild Boar legs. During the marinating process we combine black pepper, coriander, juniper berries. The boar legs marinate in this combination for two weeks. Following this process, the legs are placed in a smoking chamber in which the smouldering beech wood chips gives an amazing complex smoky taste which will be really enjoyable when the natural enzymes formed after 18-20 weeks of curing. The result is a wonderfully succulent product with an exquisite unique taste.
Texture: smooth, harder on the outside and gets softer in the inside as you getting closer to the bone
Serve: in thin slices or occasionally diced also feel free to use it in any gourmet chef dish.
Ingredients: 100% Free Range Wild boar Meat, Curing Salt, Spices
Preparation Process: 18-20 weeks
Approximately 3-5kg each leg
Store: in a dry (below 65% humidity), ventilated, cool (below +15°C) place, hung. Natural products with no chemical treatment against mold growth. In event of growth of mold, remove mold with a dry, soft cloth and continue storage as indicated earlier.
Loss of volume may occur after opening the vacuum-package.