Wild vs reared
- Thread starter Olaf
- Start date
Heym SR20
Well-Known Member
Thanks for posting. Looks like a good recipe for any game meat. Hardly surprising not huge differences between a domestic pig and a wild boar. Wild boar tougher as probably an older animal and one that will have run quite a distance vs a supermarket pig which will be slaughtered in under a year.
The biggest difference will be the level of fat, but again that comes down level of food availability.
There is a continuum from an intensely reared highly bred domesticated pig that is there to produce cheapest and quickest available protein, through to the outdoor reared older breeds, ancient pigs reared in woodlands and wild boar.
I would suspect there is also considerable regional differences. A wild boar from central Germany which will have a diet of acorns, lush maize forage, grass etc will probably taste quite different to one grown on harsh dry Mediterranean type vegetation. Ditto for deer and other animals.
Then of course a marinade adds considerable flavour and break down of connective tissue, ditto the cooking process.
I think the only solution to this question is to keep sampling such variations with all different cooking methods or all different species.
Now where’s that steak….
The biggest difference will be the level of fat, but again that comes down level of food availability.
There is a continuum from an intensely reared highly bred domesticated pig that is there to produce cheapest and quickest available protein, through to the outdoor reared older breeds, ancient pigs reared in woodlands and wild boar.
I would suspect there is also considerable regional differences. A wild boar from central Germany which will have a diet of acorns, lush maize forage, grass etc will probably taste quite different to one grown on harsh dry Mediterranean type vegetation. Ditto for deer and other animals.
Then of course a marinade adds considerable flavour and break down of connective tissue, ditto the cooking process.
I think the only solution to this question is to keep sampling such variations with all different cooking methods or all different species.
Now where’s that steak….
Similar threads
