Trophy prices

Wild boar EUR
10-15,9 cm 250
16-17,9 cm 320
18-19,9 cm 450
20< 800
Wounding 100

Piglet, yearling, sow EUR
>39,9 kg 80
40-69,9 kg 225
70-110 kg 500
110< 650
Wounding 100

Wild boar meat 1kg 3,5

Roe deer EUR
Buck >200 g 130
201-300 g 230
301-400 g 330
401-450 g 440
451-500 g 550
501g< 700
Doe, kid 65
Wounding buck 130
Wounding doe, kid 65
Antlers are weighed after 24 hours of boiling. The boiling is always done with the upper jaw and antler together. Trophy valuation grams are obtained by subtracting 90 g from the weight of the boiled antlers.

European moose EUR
Bull/ antlers less than 3, 99 kg 450
Bull/antlers 4, 0 – 4, 99 kg 550
Bull/antlers 5, 0 – 5, 99 kg 650
Bull/antlers 6, 0 – 6, 99 kg 1100
Bull/antlers 7, 0 – 7, 99 kg 1400
Bull/antlers 8, 0 – 8, 99 kg 2000
Bull/antlers 9, 0 – 9, 99 kg 2500
Bull/antlers 10, 0 kg and over 3000
Bull without antlers 450
Moose cow 250
Moose calf 150
Wounding cow 250
Wounding calf 150
Wounding bull 450
Antlers are weighed after 24 hours of boiling. The boiling always takes place with the upper jaw and antler together. Trophy valuation kilograms are obtained by subtracting 1 kg from the weight of the boiled antlers.

Red deer EUR
Stag with antlers:
Less than 2, 49 kg 450
2, 5 kg – 3, 49 kg 910
3, 5 kg – 4, 99 kg 1210
5, 0 kg – 5, 99 kg 1510
6, 0 kg – 6, 99 kg 1810
7, 0 kg – 7, 99 kg 2110
8, 0 kg – 8, 99 kg 2420
9, 0 kg – 9, 99 kg 2720
10, 0 kg and over 4500
Hinds and fawns 110
Wounding (stag) 600
Wounding (hinds, fawns) 110
Antlers are weighed after 24 hours of boiling. The boiling always takes place with the upper jaw and antler together. Trophy valuation kilograms are obtained by subtracting 900 g from the weight of the boiled antlers.

Brown bear EUR
Up to 199, 9 kg 2990
200 kg and over 3990
Wounding 1500

Lynx EUR
Row skin and skull 1500
Wounding 600

Wolf EUR
Raw skin and skull 600
Wounding 300

Beawer EUR
Skull 100

Fox EUR
Skull 25