Domestic pig X cross Boar slaughter

[Deanot2000]

Hello gents. Bit of a strange one here. I've been offered some pigs (I home butcher my own pigs but havent had any this year) for the freezer. They are domestic x with wild boar (not planned... more of a porcine rape situation) and the owner has been told that as they have boar in them an abattoir won't take them for slaughter? If an abattoir won't take them due to their lineage does that make them wild and therefore home slaughterable? I'm have my DSC 1, Pro Hunter and meat hygiene certs etc but would that cover pig?

ATB

Deano

 

[VSS]

Any domestic pig is home slaughterable if for your own household consumption only.
No, they do not classify as wild, even though they're boar crosses.
Abattoirs don't like doing boar or boar crosses due to the amount of work involved in getting the bristles off. In a big abattoir it's just too much hassle. Messes up the smooth running of the place. A smaller abattoir might do them if you speak to them first and say you want them skinned not scalded.

 

[Acm]

All that really is is a crossbred that’s known as an Iron Age pig. Really common. If you can get tags in most small abbetoir a will do it. But why not have a go yourself, there’s nothing too it. Especially if your skinning.

 

[308rws]

Chapter and verse: Humane dispatch for livestock

 

[Fishcake]

Is it because they need to be tested for trychliinella. Apologies for spelling but already a bottle of red into the evening

 

[Norfolk Horn]

Is it because they need to be tested for trychliinella. Apologies for spelling but already a bottle of red into the evening

They never prove positive in this country but always have to be done.

 

[J Shave]

Yes a iron age pig , had them several times our butcher never had a problem with them we usually x with oxford or saddle back backs .

 

[Deanot2000]

Thanks gents, as always the support on here is 1st rate! I'm happy to have a go on this one, I process and butcher deer and lamb regularly its just the 'hassle' of the de-hair that will be new..... ive seen a couple of videos on YouTube including an interesting one on the old straw burn technique.. I think I'll look into a tricinella test to be on the safe side.

I'll update as and when.

ATB

Deano

 

[VSS]

Thanks gents, as always the support on here is 1st rate! I'm happy to have a go on this one, I process and butcher deer and lamb regularly its just the 'hassle' of the de-hair that will be new..... ive seen a couple of videos on YouTube including an interesting one on the old straw burn technique.. I think I'll look into a tricinella test to be on the safe side.

I'll update as and when.

ATB

Deano

I'd skin it if I were you, particularly if it's been living outdoors.

(I'm speaking from experience here, having been killing and butchering my own pigs for around 35 years. There are some that it just ain't worth trying to scald).

 

[Deanot2000]

I'd skin it if I were you, particularly if it's been living outdoors.

(I'm speaking from experience here, having been killing and butchering my own pigs for around 35 years. There are some that it just ain't worth trying to scald).

VSS, thanks for that. I WAS entertaining a de-hair attempt but given what you said I'll just go for skinning. It limits the uses (I love crackling) but makes the job a whole lot simpler.

ATB

Deano

 

[Free range rob]

I raise Iron Age, along with a few different crosses, Mangalitsa, saddleback, Tamworth , large white etc etc.
My local Abbatoirs are all ok to accept them, with the caveat they don’t like returning the head as it’s the most difficult part the scald and the chains struggle to de hair them, but they will do it is push comes to shove.
Mangalitsa are far worse than Iron Age, and they clog the chains up terrible.
Ignore the wild boar part as it’s nonsense, they are a domestic pig and just slap a tag in and crack on.
Legally, perfectly acceptable to home slaughter if it’s for your own consumption, personally, for what the slaughterhouse charge I’ve never found it worthwhile doing it myself.
Trichinella test kits are available FOC if you want to go down that route, but it will delay the process as carcass is not to enter food chain until results are obtained

 

[willowbank]

Everydays a school day on SD, thanks chaps.

WB

 

[pop1]

I'd skin it if I were you, particularly if it's been living outdoors.

(I'm speaking from experience here, having been killing and butchering my own pigs for around 35 years. There are some that it just ain't worth trying to scald).

Very wise words right there. Skin them!! Don’t say you weren’t warned also speaking from experience.

 

[John Gryphon]

VSS, thanks for that. I WAS entertaining a de-hair attempt but given what you said I'll just go for skinning. It limits the uses (I love crackling) but makes the job a whole lot simpler.

ATB

Deano

I have personally done quite a few wild pigs (black) and if the water temp is right and the scald time is long enough they come up as clean as any.