Skinning and difficulties: Skinning a boar is more difficult than a calf because of the tougher skin and membranes, and this skin, referred to as "armor," always has to be discarded because it is unusable . Skinning and cutting technique: The tip of a knife is used so as not to cut the muscles, and butchers use their own sharpened knives . Impact of ASF (African Swine Fever): Due to ASF (in some areas), wild boars must hang in cold storage until examined, making it impossible to take off the skin "for heat" . Leaving the orchard on the ribs causes the carcass to burn faster, as the orchard maintains the temperature . Meat yield and shot quality : The meat yield of a boar carcass (weighing, for example, 40-60 kg) can be up to 50% of its weight, provided that the animal was perfectly shot . The best shots are a head shot or a late chamber, which keep the loin, shoulders and hams whole, minimizing waste . Parts to use: Boar is used to obtain meat for smoking and roasting, including legs (hams), bellies, shoulders, pork loin, neck, tenderloin and knuckles . Use of special cuts: Cheeks and tongue (tongue) can be used for prosciutto or roasts, as cheeks yield very tender meat . Meat cut from between the ribs (fingerling) is ideal for sausage, acting as the best "glue" . Fat treatment : Boar fat should be rendered into lard . It is important not to melt the lard together with other lard/fat, as lard melts faster and you need to be careful not to burn it . Slicing technique: When slicing bacon (for smoking), do not cut it lengthwise, but crosswise, so that the pieces have an even distribution of meat and fat . Finished products: The Forestry Company, where the cutting takes place, offers finished game products such as deer kabanos, wild boar hunting sausage, chorizo and salami, which can be purchased directly . Hunter's philosophy: Hunters should take care of the population and the environment, and share the meat they obtain with other people to infect them with the consumption of venison, which is considered the best and healthy meat .