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Boor Taint

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Post by GB on 19th August 2010, 3:32 pm

As hunting season is fast aproaching (WooooHOOOO) I have started wondering about the meat that will - hopefully - be brought back to the house.

Wild pigs (well, feral really, but feral for a VERY LONG TIME) are very common where I will be hunting and as one can hardly pick and choose, what does one do with the boars to make them nice and eatable?

I would hate to waste them but have been reading on a few hunting forums that many people just shoot and leave the older boars because of boar taint.

How does ferral boar differ from wild boar? You never hear of people leaving a wild boor in the woods. The bigger the better with them!

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GB
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Post by Wilhelm Von Rhomboid on 19th August 2010, 4:55 pm

Hmmm. Boar taint... opinion divided on this topic.

A lot of people say you should not rear uncastrated domestic male pigs beyond porker size or the meat will have boar taint. A lot of other people maintain that they regularly grow boars up to 120kg or more and don't notice it. I have read (IIRC) that only 1 in 7 men and 1 in 2 women can detect it anyway.

Personally I have yet to taste any pork that was too gamey for me. or wild boar for that matter, and we have eaten boars that were 11 years old.
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Post by Compostwoman on 19th August 2010, 8:29 pm

Holds hand up

I can taste it. I wouldn't say it would stop me eating the meat but I don't like the taste much.

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