Thread: How to age/prepare wild pork.

I see this has been discussed recently about roast pork, however, yesterday I managed to get a wee pig on the ground and have deboned it to small peices of meat. Everything will need to be bbqed or pan fried.

We cooked up the backstrap last night and it was a bit tough. Tbh when we cook shop pork it is also not much different.

Should I vacuum seal it for a week or 2, cook it slowly at low temp? Or marinade it soften the meat up.

I'm pretty green with game cooking, butchery ect so all help is welcome.

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