What I would like to know is whether it’s legal to bring the meat and any trophies back to the UK, or if I need to get some sort of certificate to do so.

If that’s the case, will the shooting agent sort out the necessary paperwork?


David Frost

One of the plus points of being in the EU is that there is free movement of goods across state boundaries.

It is customary in France for each hunter to get a portion of any beasts shot.

The haunch is best and is mouth wateringly delicious.

In some cases it may be provided skinned, in others with the skin on in which case you’ll have to skin it yourself – not very difficult.

Wild boar meat that goes into the food chain has to have samples of the viscera sent to the local veterinary laboratory for analysis so if you buy boar meat from a butcher you can reckon it is safe.

That does not apply to meat supplied directly from the shoot and there are some precautions you must take.

Boar meat may carry the trichinella worm, which can be transmitted to humans if ingested and causes a disease called trichinosis.

There are two ways of killing trichinella.

One is by freezing, ideally at –17C, for at least three weeks and the other is by ensuring the meat is cooked thoroughly, that is to say with no pink meat remaining and the juices running clear.

Trichinella is not found in domestic pigs or wild boar in the UK.

Read more about Wild Boar shooting in the UK!