Another apparent release...

[Dunwaters]

Some people also skin before gralloching.

With boar, you dont so much skin them as carve the skin off the carcass with a knife, wear gloves up to your armpits, if you don’t the fat and oils soak into your skin and you reek of pig for around 36 hours.
No one will sit beside you in the sauna.

 

[willowbank]

Never gralloched a pig ...
Might be time to start looking up pig / boar gralloching technique / how to ...

Paul

Same only different....

 

[Dickie]

After watching an old pig hunter in NZ who burned the hair off and knew what he was doing for a very presentable carcass but also said you could skin them but it needed a lot of knife and took a while, I’d agree because I don’t have a suitable torch and have skinned the couple I’ve done.

 

[weblyish]

All this talk of skinning than is just ridiculous.
I basically only like the crackling?

 

[Penyard]

All this talk of skinning than is just ridiculous.
I basically only like the crackling?

Wild boar crackling will be a great disappointment to you. After massive effort to remove all the hair it’s never anywhere near as nice as proper pork crackling.

 

[weblyish]

Wild boar crackling will be a great disappointment to you. After massive effort to remove all the hair it’s never anywhere near as nice as proper pork crackling.

Hmmm
Starting to go off the whole idea in that case

 

[Penyard]

Hmmm
Starting to go off the whole idea in that case

The barbecue leg steaks, sausages and burgers make up for it!

 

[KimE]

I'm only starting out with deer but turning a 300kg boar into 2 freezers worth of parcels in a couple of hours is something I'm good at

First your gonna need a friend with a strong stomach to get started on the black pudding
and you're gonna want a deep pit for the gralloch and maybe noseclips - fermenting vegetable matter innards from a deer is nothing compared to what's in a pig

But proper free range british liver and bacon would be something else

Most pigs are under 100kg the young ones are the best about 15kg of barbecue pig.

 

[weblyish]

Makes you realise what crazy creatures modern farm animals are.
Every year we do a pair of pigs at my father in law's house - it's always over 200kg of meat on a good year very nearly 250kg. And they do that in a single year

Compare that to a wild pig

 

[VSS]

Makes you realise what crazy creatures modern farm animals are.
Every year we do a pair of pigs at my father in law's house - it's always over 200kg of meat on a good year very nearly 250kg. And they do that in a single year

Compare that to a wild pig

Are you sure about those weights? Sounds unlikely to me.
Most domestic pigs would be killed at between 60kg and 80kg liveweight. Possibly 100kg - 120kg tops for a big baconer.
You might be looking at 75% killing out, so 75kg of pork per 100kg pig.

(I've been killing and butchering my own pigs for a very long time).

 

[Border]

With boar, you dont so much skin them as carve the skin off the carcass with a knife, wear gloves up to your armpits, if you don’t the fat and oils soak into your skin and you reek of pig for around 36 hours.
No one will sit beside you in the sauna.

No one would sit next to me in the sauna wearing gloves up to my armpits and carrying a knife anyway, but thanks for the tip .

 

[weblyish]

Are you sure about those weights? Sounds unlikely to me.
Most domestic pigs would be killed at between 60kg and 80kg liveweight. Possibly 100kg - 120kg tops for a big baconer.
You might be looking at 75% killing out, so 75kg of pork per 100kg pig.

(I've been killing and butchering my own pigs for a very long time).

Last year's boar was 250kg live weight
The sow was less but wouldnt have been far off 200

Heritage Cornwall Large blacks or same with Hungarian crosses usually

 

[VSS]

Last year's boar was 250kg live weight
The sow was less but wouldnt have been far off 200

Heritage Cornwall Large blacks or same with Hungarian crosses usually

That's big.
I've butchered a few cull pigs (ex breeding stock) at those kind of weights (and more), but not through choice. Tends to be only much good for sausage. The meat is often too coarse and grainy for decent pork, particularly if they've been running outdoors.

 

[weblyish]

Yes

That's big.
I've butchered a few cull pigs (ex breeding stock) at those kind of weights (and more), but not through choice. Tends to be only much good for sausage. The meat is often too coarse and grainy for decent pork, particularly if they've been running outdoors.

Yes it's not a breed that works for intensive but part of my FiL grand plan to put some open space into about 150acres of dense steep wood. They keep the ground open and get rid of the perennial weeds

Meat goes to a huge amount of sausage, black pudding, ham and salami but we do have the main roasting joints and they are perfectly fine (definitely gamey and tougher than a farm pig but good eating)

 

[sauer]

id be happy with hat amount of meat even of just for sausage !!!
big old farm food size freezer so plenty room for sausage !!!!

you know what they say about a sausage or bacon roll ?... red sauce or brown sauce ?... easy argument to solve ! one of each and a cup of tea!!!

Paul

 

[VSS]

you know what they say about a sausage or bacon roll ?... red sauce or brown sauce ?...

Neither.
Only English mustard will do

 

[JTO]

Gutting a wild boar is no harder than a deer.
I used to hang them in the barn to do them.
Wild boar are skinned A sharp knife and plenty of knife work will make life easy. My 15 year old grandson was here on holiday last August and he managed OK to gut and skin a boar under supervision.

Similar to skinning a badger, perhaps.

 

[lochty]

According to general rumour, there's another lot roaming about the same area.

 

[sauer]

Neither.
Only English mustard will do

Really?

ok so thats 3x rolls required ..1x red sauce, 1x broon sauce & 1x english mustard ....maybe 2x cups of tea needed then ...and more boar !