I've got the chance of taking some pigs in the West Country next week - however, we need to take all of the carcasses away as part of the arrangement. I'm OK with rifle, FAC clauses, shot placement etc but I don't have a clue about what to do with a pig carcass beyond gutting it.
Do I need a Trichonella test kit - received wisdom seems to say that the UK wild boar population is safe as it's made up of animals escaped from farms. I know I can get one from the FSA as part of the voluntary scheme but do I need to bother?
- Am I right in understanding that wild boar are skinned rather than scraped like hairy domestic rare breed pigs? Is the skinning process similar to deer? It has been suggested that the carcass should be scorched with a blowtorch rather than skinned, but given the thickness of a boar's pelt, I've got visions of 200lbs of flaming pig in my garden - not to mention the stench of burning hair...
- Should the carcasses be hung in the skin for any length of time - I rarely hang deer in my chiller for more than 7-10 days. I have my own 6'x4'x2'6" chiiler at home but have access to a commercial one if something really big appears in my crosshairs!
I'm using .270 shooting 156gn Sako Hammerheads and I'm confident it will be up to the job, although I'm nervous about the fact that Mr Davies favours a Blaser .375H&H as his tool of choice...