HIGHLIGHTS
SUMMARY
The guidelines recently issued in Italy for the hygiene of wild boar meat will certainly allay the food safety concerns of unsettled consumers, while also creating supply chains for wild boar meat in the context of its wide availability and increasing consumer demand. The processing of wild boar meat began in the first ten days of November with the culling of four adult wild boars in the Appennino Lucano-Val d`Agri-Lagonegrese National Park: two males weighing 60 and 65 kg and two females weighing 50, and 53 kg. Although the authors did . . .
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