Wild swine live in the Belgian Ardennes and the country’s eastern cantons. By feeding them, farmers can keep them away from their agricultural fields where they could do considerable damage. Wild swine, like all swine, are omnivorous. They tuck into grass, leaves, acorns, beechnuts, herbaceous plants, roots of all kinds of plants, mushrooms, fruit and even frogs, snakes and worms. This diet gives them their unique wild flavour. Meat from wild swine shot during the mating season has a very penetrating aroma and taste; selling it for consumption is actually forbidden. The mating period is usually from mid-November to mid-January.

Gastronomy
Depending on their living conditions, adult boars can weigh up to 350 kg. and sows up to 200 kg. Especially the young animal (the marcassin, aged 6 months to 3 years) is the best for culinary purposes. Its flesh is not only tender but also has a very refined flavour. The older the animal, the stronger the flavour of its meat. Young wild swine up to two years of age need not be marinated but older ones should be. The haunches and chops are the finest cuts and can be prepared similarly to pork. Wonderful with chestnut puree, with a sweet and sour sauce, or with sauerkraut.