Wild boars of different ages, Dnipropetrovsk region.

Meat of wild boar by live weight.
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Boar meat is considered the favorite meat of hunters: each of them knows how exciting hunting for wild boars is, and at the same time their meat has excellent taste qualities.

Wild boar meat has been human food since time immemorial - long before domestic pigs appearedpigs.

Features of cutting

In terms of taste, wild boar meat is in no way inferior to pork and has a richer taste. If wild boar meat is prepared according to all the rules, it has a beautiful pink color and a fresh smell.

But there are a number of peculiarities in the preparation of wild boar meat. Boar meat is best used in second courses.

It is best to use the meat of females and young males,
The hind legs are considered the most valuable parts of a wild boar. They are used for salting, smoking and jam. From the upper part - loin - you get wonderful cutlets, especially if you add a little fat to the minced meat. It is also possible to prepare natural cutlets by first dividing the meat into portioned pieces and beating well.

The scapular part of the carcass is often used for cooking stew.(//tractor-service.com)

Preparation methods

Boar meat goes very well with garlic: you can rub pieces with it before baking in the oven. Black and red pepper, mustard, lemon juice emphasize the taste of wild boar well. As an inhabitant of forests, the wild boar is ideally combined with forest berries and herbs - for example, withcranberry, juniper, thyme.

Traditionally, wild boar is served with friedpotatoes or stewed cabbage. There are also many hunting recipes: kebabs are made from wild boar meat, smoked and grilled over a fire, topped with a variety of spicy sauces.

Useful properties of meat

Due to its low calorie content and low cholesterol content, wild boar meat and other wild game are rightfully classified as dietary products. Boar meat contains antioxidants that regulate blood sugar. Due to the high content of phosphorus, wild boar is a useful product that allows solving joint and bone problems. Boar meat is useful for skin and mucous membranes, nervous and digestive systems.

Interesting facts

In folk medicine, chronic bronchitis and chronic pneumonia are successfully treated with boar fat. A piece of lard is wrapped in cheesecloth and hung in a hot place over a saucer into which the melted fat drips. The back is rubbed with this fat, moving from top to bottom, for 15–20 minutes, after which the back is wrapped in a soft cloth and a warm heating pad is applied. The procedure is performed 1–2 times a day for 7–10 days.

Boar tusk is considered an effective remedy for bone fractures. The tusk is burned, 3–5 g of ash is mixed with dried and ground marmot liver, this mixture is ground in a mortar and drunk with water.

For the treatment of cirrhosis of the liver and chronic hepatitis, the liver of a wild boar, which accumulates the necessary healing substances, is useful.

Caloric value and nutritional value of wild boar meat

Calorie content of wild boar meat - 142 kcal.

Nutritional value of wild boar meat: proteins - 19.4 g, fats - 7.1 g, carbohydrates - 0 g. by the user)