NitroX
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| (.700 member) |
| 15/05/05 03:34 PM |
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Pig meat
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A question for our piggy carnivores.
For those of you who have feasted on the various boars of the world, what difference is there between the varous meats? Colour, texture, grain?
Domestic pork
Feral pig
European or Asian Wild Boar
Warthog
Bushpig
Javelinas
Any others missed.
Prompted by Andrew McLaren's comments in the "Hunting Bushpig" thread with regard to bushpig.
In reply to:
Unbelievably tasty meat, the best of all meats I've ever eaten, by far!
| wynwood1 |
| (.224 member) |
| 15/05/05 10:45 PM |
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Re: Pig meat
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being of Irish/Pa Dutch heritage you can trust I've eaten swine in every cut an stuffing one could imagine.
**I rank them all below domestic reared pork < 200#.
Keeping weight/age/preperation the same I'll rank the others to my taste.
Feral hog
Warthog
European/Asian
Javelina--- YUK!! this meat is the worst I've ever pushed past my nose to try a nip of!!
My personal favorite is a nice woodsmoked home cured Virgina Ham!
After that my favorite useage for any swine is to mix with wild venison for sauage!
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NitroX
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| (.700 member) |
| 16/05/05 01:26 AM |
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Re: Pig meat
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How does the texture and grain differ between the different types of "pork".
| Oldsarge |
| (.300 member) |
| 16/05/05 05:53 AM |
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Re: Pig meat
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I'd give bushpig and warthog even-steven on texture and flavor. It's a little richer than domestic pork but that's because they're usually older and feed on grass, roots, and everything else instead of being fattened up on maize. It's plenty good but to call it the "best" is, IMO, rather stretching things. To my mind, the best meat that walks is eland followed closely by muskox, bison and Cape buffalo. However, all piggy meat is good, though with javelina, you have to be very careful when skinning. They have a scent gland on their back that makes the meat, hide, hunter, truck, desert, and Heaven reek if you accidently cut into it. That's where Wynwood ran into trouble. He has my sympathy.
| wynwood1 |
| (.224 member) |
| 16/05/05 09:49 AM |
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Re: Pig meat
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could be when the Texas outfitter asked if I'd shot anything I replied," yes a nice buck and one of those small porkers" his eyes rolled and asked what I wanted done with the javalina. when i said cut up for meat he was a man awith a different attitude. Then he put on a rain suit to skin that critter.
I'm from the school if I kill it I eat it but brother let me tell you this is one time I changed my mind! My dog wouldn't even have a go at it.
| DoubleD |
| (.400 member) |
| 16/05/05 12:23 PM |
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Re: Pig meat
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Javelina isn't a pig.
| larcher |
| (.416 member) |
| 16/05/05 06:16 PM |
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Re: Pig meat
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Pork is fat and the fattest of all the hogs.
On the grill, with only salt, pepper and herbs (Jeezz, no ketchup or mustard) I just tasted pork and wild boar. I can affirm wild boar is excellent and lean.
Concerning wart hog and bush-pig, the francophone black cooks put their reputation at stake in cooking these meats with academic sauces. Then it’s not simple to judge how they taste.
Nonetheless I tasted wart hog and bush-pig skewers (kebab) : they taste the same. Nice meager pork with less odour than wild hog.
Damn, don't wolf bush-pig snout, it could have non-descript or crappy odor
| LGF |
| (.275 member) |
| 17/05/05 01:47 PM |
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Re: Pig meat
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I have always fondly remembered warthog as superb rich meat, but shot my first one in decades a month ago (.470 was excessive but effective), and was surprised to find that it was very like domestic pork. Possibly the difference is that ages ago I often ate roadkill that had lain in the sun all day, gaining character thereby. Also remember a huge ancient boar in northern Kenya that was just great.
I eat feral pig in California, and find it superb -rich but not gamey, and not at all like pork. Acorn-fed, of course, which may help.