Ingredient list

Wild boar loin is a premium cut from the back of the animal, running along the spine. It is one of the most tender and flavourful parts of the wild boar, the meat is darker, richly aromatic and has a distinctive gamey character. It is ideal for roasting whole, preparing steaks or medallions. A short marinade in red wine, juniper berries and thyme is recommended to tenderise the meat and deepen its flavour. It pairs beautifully with sauces made from forest fruits such as blueberries, rosehips or cranberries, and with sides like bread dumplings or roasted root vegetables. Rich in protein and leaner than farmed pork loin.

Wild boar leg is a large, meaty cut from the hindquarter of the animal. The meat is deeply aromatic, dark red in colour, with a firm texture and an intense gamey flavour. It is most commonly prepared by slow-roasting in the oven with root vegetables, red wine and spices to keep it moist and tender. An overnight marinade is highly recommended before cooking. It also works well in goulash or ragout. It is traditionally served with bread dumplings, rosehip or blueberry sauce and braised red cabbage. An excellent source of protein with less fat than farmed pork leg, a perfect choice for a festive game dinner.

Wild boar meat is game with a bold, intense flavour and a dark red colour, coming from free-ranging animals living in the wild. Because of the animal's active lifestyle, the meat is firmer and leaner than farmed pork while being rich in protein and iron. It is used to prepare goulash, ragout, roasts and stuffed rolls. Marinating in red wine with juniper berries, bay leaves and spices before cooking is recommended to mellow the strong flavour. It pairs well with forest fruit sauces and classic accompaniments such as bread dumplings or braised red cabbage. A favourite ingredient in autumn and winter cooking.

Wild garlic is a woodland herb with a strong garlic aroma and flavor that grows in deciduous forests across central Europe each spring. It contains vitamins, minerals, and sulfur compounds similar to those found in common garlic, making it valued for its health-promoting properties. In the kitchen, the leaves, flowers, and bulbs are all edible. Young leaves are a popular ingredient in pesto, soups, salads, spreads, or as a substitute for garlic in many recipes. It tastes best when used fresh, as heat causes it to lose much of its aroma. The season runs roughly from March to May, so many enthusiasts preserve it as pesto or in brine.

Wild thyme is an aromatic herb from the mint family that grows naturally across Europe. It has small leaves and a strong, warm fragrance similar to common thyme, to which it is closely related. In the kitchen, it is used as a seasoning herb, particularly in Mediterranean cuisine, to flavour meats, soups, sauces, marinades, and legumes. It pairs beautifully with grilled meats, potatoes, and roasted vegetables. Beyond its culinary uses, it has a long tradition in herbal medicine, where it is valued for supporting digestion and its antiseptic properties. It is mainly gathered wild, but can also be grown as a garden herb.

Wine is an alcoholic beverage made by fermenting grape juice and is one of the most essential ingredients in the kitchen. Red wine is added to braised meats, ragus, sauces and marinades, lending dishes depth and fullness of flavour. White wine is used in the preparation of fish, seafood, risotto and light sauces. During cooking, most of the alcohol evaporates, leaving only the flavour compounds behind. A general rule of thumb is to add wine that you would also enjoy drinking, cheap, sharp wines can ruin the taste of a dish. Wine can be substituted in recipes with stock or alcohol-free alternatives.

Wine sausage is a traditional meat product made from coarsely ground pork seasoned with white or red wine, garlic, and spices. The wine gives it a characteristic slightly tangy, aromatic flavour and also acts as a natural preservative. It is produced as a fresh or lightly smoked variety. It can be grilled, pan-fried, or baked in the oven. It is particularly popular in Moravia and wine-growing regions of Central Europe. Served on its own with mustard, bread, or rolls, or as part of a mixed meat platter. It pairs excellently with a glass of the same wine used in its preparation.

Ocet z vína se vyrábí fermentací vína a patří mezi nejpoužívanější typy octa v evropské kuchyni. Vyrábí se z červeného i bílého vína, přičemž každý typ má mírně odlišnou chuť; červený vinný ocet je plnější a robustnější, zatímco bílý vinný ocet je jemnější a lehce ovocný. Používá se do zálivek na saláty, marinád, omáček a dušených pokrmů. Dodává pokrmům příjemnou kyselost, aniž by přehlušil ostatní chutě. Také se používá k nakládání zeleniny a výrobě chutney. V kuchyni může nahradit citronovou šťávu, kdykoli je žádoucí jemnější kyselost s vínovým podtónem.

Wine yeast refers to microorganisms, most commonly of the species Saccharomyces cerevisiae or related strains, that occur naturally on grape skins and are essential for wine production. Their primary role is to convert the sugars in grape juice into alcohol and carbon dioxide through alcoholic fermentation. In the kitchen, wine yeast is used not only in winemaking but also in the preparation of homemade fruit wines, meads, and other fermented beverages. Dried strains are available in specialised shops, and different strains significantly influence the final taste, aroma, and alcohol content of the drink.

Wood ear mushroom (Auricularia auricula-judae) is an edible fungus with a distinctive shape resembling a human ear. It originates from East Asia, where it is widely used in Chinese, Japanese, and Korean cuisine. It has a gelatinous, springy texture and a neutral, mildly earthy flavour. In dishes, it acts mainly as a flavour carrier and an interesting textural element. It is used in hot-and-sour soup, fried rice dishes, salads, and various Asian recipes. In its dried form it is available year-round, simply soak it in water before use. It contains polysaccharides, iron, and vitamin D, and is now also cultivated in Europe.

Worcestershire sauce je tmavý, fermentovaný kondiment anglického původu s výraznou sladkokyselou a umami chutí. Tradiční recept obsahuje ocet, melasu, ančovičky, tamarind, cibuli, česnek a různé koření. Pochází z Worcesteru v Anglii z 19. století a je nyní jedním z nejznámějších kondimentů na světě. Přidává se do masa, polévek, omáček, marinád a zálivek na saláty. Je nezbytnou součástí koktejlu Bloody Mary a klasického Caesar salátu. Díky své komplexní chuti stačí jen několik kapek, aby jídlu dodaly hloubku a bohatost. Dobře se také hodí k steakům nebo jako doplněk k sýru na toastu.

Wormwood is an herb with a distinctively bitter taste and intense aroma, used for centuries in cooking and folk medicine. The most well-known species is Artemisia absinthium, used as an aromatic ingredient in liqueurs and herbal drinks, the most famous example being absinthe. In the kitchen, it is added very sparingly to flavour meat dishes, game, or sauces, where it helps cut through richness. It is also a traditional ingredient in vermouths and herbal digestifs. Its bitter compounds are known to support digestion. It should be used with great care, as its intense bitterness can easily overpower other flavours.