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Freshly cooked jugged boar
Freshly cooked jugged boar
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Freshly cooked jugged boar
From the shot animal to the processing, all sequences are documented and checked regularly.
After the shot, the boar is marked, taken care of and stored temporarily in cooling units. These collection points are served on an almost daily basis. The temporarily stored goods are controlled by the game trader, who checks the fur.
If this control turns out satisfactory, the animals are taken to the processing plants in refrigerated vans. The following incoming control is made by a game or meat expert.
The next day, the boar are skinned and assessed by a veterinary. Only then is the way clear for the production process in the processing plant.
| Storage | Refrigerated: After purchase, store at max. temp. of 5 °C |
|---|---|
| Cuts | Ragout |
| Origin | Schweiz |
| Ageing | Wet aged |
| Breeding | Grazing |
| Feeding | Roots, grasses, tubers, fruits, mushrooms |
| Properties | Lactose free, Gluten free |
| Allergenics | Sulfur dioxide and sulphites |
Energy value:
Main nutrients:
Nutrient content per 100 g edible portion
Energy in kcal 112
Energy in kJ 467
Main nutrients:
Fat 2g
Carbohydrate 8g
Dietary fiber 0.5g
Protein 15g
Nutrient content per 100 g edible portion
Ingredients boar meat. table salt, spice extract, natural flavour. yeast extract, vegetables, sugar. Colouring agent: E 150a-d. Flavor enhancer: E 621. Acidifier: E 330.
Allergenics: Sulfur dioxide and sulphites
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