Sorry to be asking so many questions. I am getting this boar butchered by a local chap who did a sterling job last time on a a younger animal last year. We hung that one for a week. He suggests hanging it for 2 weeks this time as the last one was a tad tough .. Is this OK seems a bit long for pig? How long do you guys reccomend. He has no particular experience with wild boar but recons the meat will be more tender.
I think this one is 3+ year old male 85kg (though I haven't had the chance to check the teeth). What cuts do you recommend I ask for, he made great bacon last time so plenty of that including back bacon, as it is an older animal shall I just get the rest sausageified or is it worth doing something with the haunches? He is offering gammon steaks.