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Title: . Wild Boar - Basic Information
Ingredients:
1 Servings
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WILD BOAR
Method of Preparation:
To be accurate, the boar is not a peccary or the javelina of the Southwest and Mexico. The wild boar was introduced to the United States (in the Great Smokies) earlier in this century from Europe or, some say, from Russia. The true wild boar ranges from 200 to 350 pounds and will grow a very respectable set of deadly tusks 3 to 6 1/2 inches long. The boar is mainly a vegetarian although it will not turn down birds, particularly the young of the ground-nesting species. The razorback is a domestic pig that has gone wild through several generations. The peccary has 2 subspecies, the collared, which is protected in the Southwest, and the white-lipped, which is hunted in Mexico and South America. The peccary (which is the sportsman's javelina) is sometimes known as the musk hog for the strong scent that comes from the navel-like gland on its back. It's a very strong gland and extremely smelly! In identifying the peccary, the hind foot has only three toes and the upper tusks turn downward. The collared peccary is the source of true pigskin, incidentally. Peccaries run about 50 to 70 pounds live weight. While there are several species and subspecies of wild pig, all of them may be cooked in the same way. There is no need to remove any wild pig fat. Since wild pigs are leaner than domestic pigs, you may even want to add some fresh pork fat from your butcher. This will depend, of course, on how much the carcass carries on it. Naturally, wild pig makes excellent smoked hams and sausages. Information Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY |
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