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 and juniper berries. The boar legs marinate in this combination for two weeks. Following this process, the legs are placed in a chamber with smoking beech wood chips that later on will give the meat a complex smoky taste. After 18- 20 weeks of curing and the appearance of natural enzymes, the meat will be converted into a flavourful product that can be conserved and enjoyed over a lengthy period of time.
Texture: smooth, harder on the outside and softer in the inside as you get closer to the bone.
Serve: in thin slices or occasionally diced. Also, feel free to use it in any gourmet chef dish.
Ingredients: free range wild boar meat, curing salt, spices Preparation process: 18-20 weeks
Size: approximately 3-5 kg each leg
Store: hang it in a dry (below 65% humidity), ventilated, cool (below +18°C) place. Our products have not undergone chemical treatment against mould growth. In such an event, remove it with a dry, soft cloth and continue storage as indicated earlier.
Loss of volume may occur after opening the vacuum package.