Most excellent! Still looking forward to taking my first Hog!

Was this in Italy?

Why not?
Even if native Italian Wild boar were little compared to Est European boars, someone speaks about Est European boars released in Italy, in the last years we have a lot of boars. In a season our hunting group bagged about 100 boars, and there are groups that bag 150/200 boars.
In 2003 we put in our bag a 168Kg old boar with tusks of over 19 cm. It was our biggest, but I personally have the third record for the biggest of our hunting group, 132kg +/-.

Again why not? But we have not only boars, we have many and much more.
bye

Jeezus. 200 m head shot on boar? Few people do that with a 100% assurance.



What are your methods for taking down wounded critters? What dogs do you use?



A boar of that size can be plain mean if left hurt in the forest, not to mention that it's too bad for the boar.



But I am happy for the hunters and their sucessful shots.



Regards,

/HerrBerg

A question. When visiting Tuscany in 2002 I noticed the considerable number of butcher shops selling chingale (wild boar?) . Is this boar meat and sausages etc all from wild shot boar or are they farmed as well?

Legally speaking, there is the absolute prohibition to manage wild big game meat in a slaughterhouse, because out of veterinary control and possible cause of unwished epidemic situations.
But there are stock farms that breed boars, or pig and boars crossing.

Oh oh, Nitrox your "chingale" is very near to the correct italian spelling, cinghiale that is the wild boar, I don't know it is could be a problem for you, but if you continue on this road, youcan become Italian

bye

Nitro, the shops that sell cinghiale are supposed to get it from certified farmed pigs. What often happens is that they buy from poachers at a cheaper rate.
For the most part it is wild pig in one way or another, but some products also have a percentage of normal pig meat in them for a variety or reasons.

I have a friend who make a lot of products from his own game, prosciutto and different types of salame.

Since you took the trouble to correct the spelling veofer, I'll correct you agian.

Brunello di Montalcino
Rosso Nobile

Mate, for accompanieng dinner I prefer the Rosso di Montalcino, it's a lighter drop, after dinner on cold winter evenings around the fireplace I'll drink Brunello di Montalcino with walnuts and stinky cheese all night.

The Rosso di Montalcinos are very nice. I was lucky to attend a slow food association dinner when in Tuscany and blind tasted about eight of them.

Thanks for the info on boar meat.

Ha ha. You are trying to educate me. I am feeling a bit silly with all these corrections so have had to resort to some reference material to avoid further mistakes. Hopefully.

Actually I meant to specifiy the grape variety Nebbiolo. I think I will plant some Nebbiolo and also some Sangiovese for some experimental wines maybe in only six years time and ten years time for some mature vines . Hopefully they will do well in the Mediterranean climate of the Barossa.