We are most noted for wild boar, which were introduced to the farm in 1984. The red meat has a dense texture, robust flavour and benefits from hanging for three weeks. Unlike pork, no rind is left on the carcase. Although not essential to marinade the meat, red wine, Port and Madeira really do marry well with the flavours. As a general rule 1.5kg joints off the bone and 2.5kg joint on the bone will feed 4-6 people.