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Swiss wild boar neck roast
Game shot by hunting parties in the cantons of Aargau, Zurich and Basel
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 is 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 |
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Cuts | Neck |
Origin | Schweiz |
Ageing | Wet aged |
Breeding | Grazing |
Feeding | Roots, grasses, tubers, fruits, mushrooms |
Energy value:
Main nutrients:
Nutrient content per 100 g edible portion
Energy in kcal 157
Energy in kJ 663
Main nutrients:
Fat 4.6g
Protein 29g
Salt 0.1g
Nutrient content per 100 g edible portion
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