Nov 25, 2021
Wild Boar Season start.. Thank's to mr. Harisaki from @hitagibier to find this master pice over 80Kg. Today i'm preparing a salame & Culatello, need wait few month but i can already confirm is gone be a special one. All happen at LAB3680 in Hita. If you like Wild Boar meat checkout the page!! . . . #chefslife #hitagibier #gibierinjapan #wildboar #wildboarmeat #madeinhita #madeinkyushu #lab3680 #日田の食材 #日田ジビエ #イノシシ肉 #美味しい食材 #大分県の食材 (presso 水辺の郷 おおやま 道の駅) https://www.instagram.com/p/CWszqMgJhzM/?utm_medium=tumblr