Cooking wild pig is no different than cooking any other pork products. Many people will complain of the “gaminess” of the meat, but the reality is the “gaminess” can be minimized by proper quartering and butchering. Also, this “gaminess” is really dependent on what the wild pigs eat. Elsewhere on the Hog Blog, I discussed Trophy Hammock Outfitters providing huge orange peels in the middle of their hunting grounds. This substantially changed the taste of the meat. If the wild pigs are living off trash, then that is certainly going to affect the taste of the meat – not good in a good way.
Regardless of how you cook the meat, it is critical that the meat is cooked above 145 degrees to kill off Trichinosis per the Centers for Disease Control. It is also very difficult important make sure you are mindful of the blood from the meat and constantly washing your hands and utensils. We are working on a recipe page to share some of our favorite recipes and other recipes from others. Recently, we fried some blackstrap in an air frier wrapped in bacon after pan cooking the blackstrap. It was simply fantastic, lots of flavor and very crispy. This is just one of the creative ways to cook your wild pig and boar up. Of course, sausage is the most traditional way. We work with a number of different butchers in the Central Florida area and will be reviewing their sausage elsewhere on the blog. Come back and check that out in the coming weeks for new ideas for your harvested pork!
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