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Talk about anything here as long as it is not against the rules.
10 posts • Page 1 of 1
I'm currently in my old stompin' grounds around Saskatchewan, visiting family and friends, mushrooming and walleye fishing. The other day I stopped at a wild boar farm and arranged to buy a half a boar later this fall. I have never made sausage with boar meat and there are so many Polish recipes around, so I am looking forward to having a go.
Wow, that's a beautiful looking hog! I've whacked a couple of sows in my career with just about that much fat on them, there will be no backfat needed for the sausage you'll be making Chris. I usually cut the grind 60% wild hog and 40% domestic porkbutt just to ensure no gamey flavor, but I doubt that's going to be a problem for you. When I managed to get one that had been feeding on acorns, you can smell it when you gut them, the hams were out of this world. The Jamon Iberico from Spain is just a wild hog that's been dining on acorns, those hams go for about $50lb. Have fun, you might want to think a bit about that rear leg. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
Exactly why we gave up raising a couple of pigs each year - loading them in the truck to take to the slaughter house was a nightmare, so bad the hams were streaked with broken blood vessels from the battleredzed wrote:My boar was supposed to be butchered two weeks ago but she was difficult to corral even though they enticed her with food.
We digressed here but ended up having an excellent discussion about trichinella in wild boars and trichinella in general. Participants submitted several links to valuable and credible sources on the subject. Thread was split off and is found here: