GAME MEAT IS PART OF A HEALTHY DIET.
Historically, hunting red deer, roe deer and wild boar was the prerogative of the nobility. It is therefore unsurprising that game still carries an air of privilege in gastronomy today. Nevertheless, a good piece of game, whether furred or feathered, remains a rare and highly valued pleasure.
Game is historically linked to an ancient culinary tradition involving sauces. Marinades, intense seasoning and long cooking times were used to mask the so-called ‘wild flavour’.
Today, thanks to specialist training in the hunting world and greater care in managing a controlled game-meat supply chain, it is possible to enjoy healthy and particularly flavourful meat.
The entirely natural character of game meat, combined with its nutritional and organoleptic qualities, makes it increasingly popular among consumers who value high-quality food.
Game meat is highly digestible and rich in protein. It contains less fat than other meats and is high in Omega-3 fatty acids, which are known for their anti-inflammatory properties. It is also a good source of minerals such as iron and zinc.
Hunted game comes from animals that were born and lived in the wild, without forced feeding or pharmacological and vaccination treatments. This makes it significantly healthier than meat from intensive farming.
Furthermore, game is far more ethical and healthier than meat from intensive farming. It does not undergo pharmacological treatments and helps reduce CO2 production and the consumption of land and water. It also limits the environmental impact associated with livestock production.
After living freely in their natural environment, the animals are harvested with the utmost professionalism through responsible and respectful hunting. As a result, game meat offers superior organoleptic qualities and excellent flavour because it is not affected by the stress typically experienced by animals raised on intensive farms and slaughtered on production lines. Game is harvested according to the number of specimens estimated for each species, in compliance with the culling plans established by the individual regions.