Loving the herd life
- Nov 30, 2020
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I assume that was boar taint and I hear it can be an awful smell/flavor. We have never had that issue and have sent intact boars to processing, but it's less common in pasture-raised pigs than in confined pigs. Grass diet vs heavy grain diet which can impact hormones, etc.Looking forward to pigs, but my wife told me today that she went to a friend’s house and had lunch including a pork sandwich made from their mule foot pigs. She said the smell was strong and couldn’t eat much of it due to the taste. Her friend said that her husband hadn’t cut or banded the pig at the correct time, but that you “get used to it”!
Wife was worrying about if we get some IPP feeders, as long as they get banded at the correct time the meat shouldn’t be mushy or have a bad taste/smell… right? I hear many talking about better flavor in heritage breeds but have no experience with pigs or wild boar…
Next time we send them to process, we might take a sample off of the boars as our vet never seems to get around to coming out to castrate them when they're little and it's more traumatic, though possible, when they're grown. You can fry up the sample just to make sure they're not smelling like taint ahead of time and if they are, let it cycle down a bit (separated from females, make adjustments to feed, etc).
Our last boar and gilt that went in December are so mild-flavored we make burgers out of them on the smoker and my mom thought it was chicken. haha Some of the flavor depends on the breed. Some will depend on the diet, But to answer your question, no the meat should never be mushy or have a bad flavor or smell. Ever. Just thinking about eating meat with taint....