93mouse,

Lovely boar. Great tusk shield. Looks huge.

Did you bring the meat home? What do you cook it as? Roasts? Chops? Casseroles/stews/goulash? Sausages?

Any particular Slovenian recipes? How is Slovenian cooking different or similar to Croatian, Hungarian, Austrian?

Last question. Domestic pork is acwhitish meat. Is boar similar? Or a much redder meat? When I had it it was quite red. But may have been marinated in red wine.

Thanks.

Enjoyed your photos.