Just wild boar meat - nothing else. At napani, we also pay attention to good quality in our own nutrition. Therefore, it is natural and important for us that our four-legged friends also get only the best in their bowl for the sake of their health. True to the motto: "your dog is what it eats." We only use one source of meat (monoprotein), and it is gently steam-cooked. This way, as many vitamins and minerals as possible are preserved in the meat. To obtain a species-appropriate, nutritionally complete food, mix our basic food, vital supplements, and vital oils. Mixing is possible! • Wild boar from its natural environment • Naturally gently steam-cooked • CO² neutral production • Also suitable for dogs with sensitive stomachs • Monoprotein • Easily digestible protein source • Suitable for raw feeding - a substitute if raw feeding is not tolerated • Algae as a natural binding agent • Free from colorings, flavorings, and fillers • Free from attractants • Free from grains and gluten • Free from antibiotics, other medications, and hormones What's inside: Wild boar meat contains a lot of protein, which is essential for building and maintaining muscles, skin, and coat, as well as for the immune system. Rich in iron, zinc, and B vitamins, which support blood formation, nerves, and the immune system. Relatively low in fat, especially compared to conventionally raised pork. Wild boar is one of the so-called "exotic meats" and is rarely used in standard dog food. Therefore, it is ideal for: • Food allergies • Elimination diets • Sensitive digestion For your information: When steam-cooking the meat, which in our case consists of 65% muscle meat and 35% offal, meat juice may escape. Depending on the type of meat used (e.g., young or older animal) and its texture, the contents of the can may look different. The muscle meat consists, among other things, of connective tissue, which contains collagen. Tendons and cartilage also consist of collagen. This collagen slowly turns into gelatin during cooking – this soft, jelly-like mass that is also known from cake glaze. This gelatin, in turn, is responsible for ensuring that the meat does not dry out but becomes juicier with prolonged cooking time.