To eat wild pig! A solution for wild boar overpopulation that affects areas such as Catalonia, La Rioja or Salamanca. Some specimens even invade urban areas. Could increasing the consumption of the meat of this swine variety be an alternative to this?
En CataloniaFor example, a couple of restaurants recently started a campaign to eat more wild boar. All as part of the solution to excess of specimens in freedom. Initiative that has the support of the Regulatory Council of the DO Pla de Bages.
This wine region is located between mythical mountain formations such as Montserrat and the Sierra de Castelltallat, Sant Llorenç del Munt i l'Obac Natural Park or the massif of Montcau.
It is curious that Spain be a country with a notable fondness for hunting, but with a minority consumption of this wild meat. Especially those of major hunt such as deer or wild pig. In fact, according to Interprofessional Game Meat Association, more than 90% of the meat produced in Spain is exported. Mainly to countries of Central Europeans.
The solution, increasing the consumption of wild boar meat
Accustomed to the traditional chicken, pork, lamb and beef, the consumer tends to get lost when they make the leap to game species. Although in the case of wild pig many people have in mind those roasts that drove crazy Obelix.
For a whole generation those comic book illustrations were the only time they considered the wild pig like a succulent morsel. While it was browned in the fire in those collective celebrations of the brave Celts who resisted the invasion of Julius Caesar.
However wild boar meat has interesting culinary applications. You can win your space in gastronomy if the public is willing to try new things. His meat is hard, resistant and deep red, juicier than deer. That is why the comparison between the main exponents of big game due to a higher fat content. In the case of young wild boar or wild boar, the meat is even softer and more delicate.
In the kitchen, the good news is that in principle all the recipes that apply to the domestic pig are valid for the wild pig. So the range of options is impressive.
Compared to the meat of the domesticated pig, wild boar meat has less fat and more quality protein. All this due to the intense physical activity derived from their state of freedom in the forests.
It can therefore be considered a lean meat, with a lipid percentage lower than 4% and its protein is of high biological value. From the point of view of minerals it provides iron and zinc of high bioavailability, in addition to phosphorus and selenium.
Boar head
Among the sausages, in addition to the sausage that can be made with wild pig, and other preparations, highlights the call Boar head. A cold cuts product jelly-like texture cwith pieces of meat, beef and bacon. It is also known as greaves.
With permission from the sobrassada, is one of the sausages more calories. With a fat intake such that its consumption should be done very sparingly.
