Thank you gents - John boar of that age is only for sausages/salami. Meat is barren and dark, so when you are making salami or sausages a fat from the domestic pig is a must - otherwise they fall apart.

Best eating is of a young boar - up to 1 year old from "under the oven" - the roasting pan containing the meat and vegetables is covered with embers and left for a couple of hours - the meat is soft and juicy. Or steaks are made - breaded and fried...or goulash