re: Wild Hog processing ?

Its great by itself doesn't need to be added to other meats or be used as a filler. Cook back straps as you would pork loin. Grind and use for sausage of which it is particularly well suited for breakfast and spicy Italian.

The highest quality (white vs pale yellow) and volume of fat will be found on the pregnant or lactating sows of 100 plus lbs. You want to save as much as possible.

Dismiss the notion that the best are the little sub 40 lb hogs. Those little ones have no fat and relatively little meat for the work needed. Nor is it true that boars are no good. And size above a specific poundage does not magically make the meat poor quality. These are the same animals we eat from the store butcher that regularly weigh 400 to 600 at slaughter. It is exceedingly rare to find a wild hog over 300.


Remember the meat does not have marbling of fat like beef so it is inherently drier and has to be cooked with that in mind. Also, all store bought pork is brined so you need to add sufficent salt.