Join Date: Jun 2004
Location: Polk County, Florida
Differences in wild hog vs domestic pig mea
I agree that a larger, non lactating (only 2 or 3 weeks after dropping a litter) sow of any size is fine eating, especially if you are going to butcher it to individual portion size. I have access to processing equipment and get about 30 to 35% return by weight, especially if the hog is fat. I usually process them to ham steaks and chops and grind the rest to sausage. Sometimes saw the ribs up, roast them some and cook them in with rice. Small ones are best bar-b-qued whole. Not much for bacon even on a fattened wild hog. The flavor of wild pork varies by diet. Using corn to bait or fatten them will generally make the meat milder and some I have trapped and raised for several months could not be differentiated from domestics in flavor. Others that have been strictly on a natural diet, may be fat from acorns & red root but stronger tasting. (still good eating) Others have been so lean that they ended dry and tough. I usually grind these up with 25% beef/pork fat for sausage & chile. ANY boar over 125lbs is going to be strong in flavor and true mad at the world, deep woods with a attitude tophies will likely be unfit to eat. Drop one and you will know why. These are strictly for the wall.(boil the meat for the dogs-OUTSIDE & away from the house) "Some" large, wild hogs in our area have been trapped when young, castrated and released. These are the ultimate in good eating.
American by birth; Southern by the Grace of God