Thread: How to age/prepare wild pork.

some good advice on here and some not so- wild pork is tricky and goes of quicker than the fat girl in the corner of the Gore pub - keep it dry and cool - it really should not need aging - if its a good eating pig it will be good - if it is a manky piece of skinny crap well it will eat like that and short of roasting really slowly sorry but not a lot you can do about it - marinating for day in fridge with kiwi fruit give that a try - vacuum packing I must admit have not done wild pork but the idea I find rather scary with wild pork and yet I am a huge fan with venison -its the fact that its not dry that worry's me - when we were out in scrub for months on end and no fridge most of the time just bought back legs home as within two days pork will have gone off even hung in shade - funny stuff to handle allright - must have a lot to do with fat content - so my two cents worth but I rate good wild pork the best wild meat out there - wild pork watercress spuds and dough boys - a feed fit for hunters -

Originally Posted by Barry the hunter

some good advice on here and some not so- wild pork is tricky and goes of quicker than the fat girl in the corner of the Gore pub - keep it dry and cool - it really should not need aging - if its a good eating pig it will be good - if it is a manky piece of skinny crap well it will eat like that and short of roasting really slowly sorry but not a lot you can do about it - marinating for day in fridge with kiwi fruit give that a try - vacuum packing I must admit have not done wild pork but the idea I find rather scary with wild pork and yet I am a huge fan with venison -its the fact that its not dry that worry's me - when we were out in scrub for months on end and no fridge most of the time just bought back legs home as within two days pork will have gone off even hung in shade - funny stuff to handle allright - must have a lot to do with fat content - so my two cents worth but I rate good wild pork the best wild meat out there - wild pork watercress spuds and dough boys - a feed fit for hunters -

We are talking about fresh meat here. Fat or lean meat does `t mater, and that `s why cook has became a profession for thousands of years, stated from the first mankind who found salt in the wild and he or she putted on the meat over the fire. Cooking is act