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Anyone butchered a boar?

N

notjustair

Well-known Member
I seem to remember this topic a year or so ago. I've got a new
round of sows coming up and they are all from one boar. He's
useless and you know how selling a boar is! Has anyone
butchered one before? He's only about 2 1/2 years old and I
would make him all bulk sausage. Think it's doable? I've got
an outlet for 300 pounds of sausage if it doesn't have "boar
taint".
 
Notjustair - I've done it a few times. Just grind him up into 'whole hog' and I can't tell the difference.

Greg
 
I knew of a person who would buy boars at the sale barn, cut them and hold them on feed until they healed up. Then would sell to the local whole hog sausage maker(Jimmie Dean)Always claimed to make money at it. FWIW gobble
 
I had an old farmer call me to castrate a boar once and when I got there he had a boar that must have weighed well over 400 lbs. I thought he was nuts, but it really wasn't hard to castrate him. Put a rope around his neck like a cow and snubbed it to a post. The boar pulled back as hard as he could and was so busy fighting the rope he didn't seem to know he was being castrated. The farmer said he was going to feed him a while to get rid of the boar taint then butcher him. I still thought he was nuts but a couple months later he gave me some bacon and ham and it was the best pork I ever ate. Have cut several since and have come to realize it is a good way to turn a low value animal into really good food.
 
I had an Uncle with 7 kids, he bought the biggest boars at the sale, cheap, then cut them and fed them until healed and conditioned like he wanted them. He cured those big hams and shoulders and made sausage out of the rest, still remember it as the best ham I have ever eaten.
 
I don't know if you cut them and feed them for a while but I butchered one once and tried everything I could but finally ended up boiling every pound up and feeding it to the dog. Just could not get rid of that taint.
 
I recently bought pigs from an Amish gentleman. He had a boar that weighed about 800 pounds. He said he was going to castrate it, feed it for 2 months then make sausage. It takes ( according to him) about 2 months for it to lose the off flavor.

I looked at him and said, "No offense, but you people are crazy." He chuckled and said he uses a squeeze chute to hold it.
 
what is boar taint?


I have not had a fresh slaughtered pig in about 30 years, and that one was just a gift from the neighbor, one of their best.

Pardon my ignorance. I just have never heard of taint before.


IF you cut a boar, does that mean it affects the meat flavor over time? I'm not sure I get it. I always was told that if you cut a bull, it still will act like a jerk no matter how much time passes. I never thought about the meat flavor. We are a dairy region, not a hog region, so maybe I need to get some YTMag education right now.
 
You take an old Boar to market and its sells as good as an old sow and the meat companies grind it up for sausage and other things if there were something wrong with the meat they wouldn't buy them.
 
I"ve "heard" that the taint (odor) is obvious while cooking it, but not while eating it, but IDK. There certainly is a market for that meat....aka, sausage, wieners, etc., just like the bull market. Years ago I helped Dad castrate a large boar, but it was fed for a while, then sold. And years ago I did sell a boar that topped 800 lbs. It was HUGE! I remember a State Fair boar that was "endowed".....told my friend, makes you feel sort of inadequate, huh?
 
Sell him and butcher a good barrow. Most that I know that have butchered one have only did it once. If you want to eat him, just go to town and buy a frozen pizza. You will probably have part of him on it. It will probably be spiced up so much you will never taste it though.
 
Read somewhere once that a huge percentage of boar meat goes into pepperoni. Have never eaten pepperoni on pizza since. Makes sense since it is the most greasy thing there is.
In the 1960's my cousin was raising a few hogs and had a boar that was probably 350-400 lbs that I helped him cut that he was going to butcher. His dad said it wouldn't be fit to eat; it wasn't!!!
 
it will probly have an off flavor/smell if you butcher it as is. Needs cut and fed for awhile. long enough to heal up and get the taint out of it. Otherwise, just take your lose and sell it, and butcher something else. Big meat processers do butcher these things. But they can do something that you can not. They can take one boar and mix it (blend it in) with about 10 sows for sausage, pepperoni and what have. thins it down enough, no one notices.
 
My dad used to cut them and sell them as a stag in a couple months because boars were almost worthless on the market. I helped hold the boar but most hogs will just pull back when you put a noose in their snout.
 
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