Wild Boar Whole-Bone-in-Leg

The meat of free range wild boars is rich in fat, due to their lifestyle and feeding enthusiasm. Therefore the meat of wild boars contains polyunsaturated fatty acids in a significant proportion, so it helps to lower blood cholesterol level. 

We marinate the perfectly intact hind legs of shot wild boars in a souse seasoned with juniper berries, bay leaves, white pepper and salt for two weeks. Afterwards, the meat is smoked with selected beech wood that gives it a rich and complex but not aggressive taste. This is followed by 22-28 weeks of ageing where all the natural enzymes come in place: this process guarantees a long shelf life in a completely natural way. Its taste is uniquely complex, with an increasing aroma closer to the bone, offering an extremely exciting and extraordinary taste experience. This is why we consider the Wild Boar Whole Bone-in Leg one of our top products, which is also demonstrated by the special leather packaging tailored to every single piece. No comparable product is made in Hungary. 

Since we process the meat of animals shot in the wild, we need to use a minimal amount of sodium nitrite (curing salt), exclusively for food safety reasons. We only add 1.075 mg sodium nitrite to 250 g product, a fraction of the acceptable daily intake of 4.2-4.9 mg.