Hog question, butchering a boar

Can you butcher an intact boar that is 400# or more and end up with edible meat? Or what do you do to finish him to help the flavor (if any)? There's one up for sale nearby, just wondering.

My FIL used to buy intake boars at the sale barn. Had them cut there by the vet. Would take them home feed them til they healed then sell to the sausage packer. I know he made a little at it but they contended the "boar taste" would be gone. That what I know gobble

I've heard the same. Just 'cut' a big boar,feed him for a short while. However,I would think he would still be "tough as an old boot".

Risky way is castrate and feed out 2 months- rather high death rate at full grown. More common way is simple butcher and dig out the old Polish , Italian and German 'boar' recipes using vinegar and other marinades, light smoking and moist cooking. SO, simple fried pork/boar chops may not be best taste for some people- but a moist roast or a pan roast chop with sweet potato and pineapple chunks, juice and bit of garlic and ginger prior overnight marinade would probably be acceptable- 350 degrees for a hour-90 minutes, layer potato first, then the marinated pork chops, then top with slices of Bermuda or Vadelia onion, pineapple and the marinade juice to just barely cover the chops or slices. can do a whole big chunk- but it'll take longer to roast. 400 pounds is adult but still young for most breeds- a yearling? Last spring farrow? Parboil dip in brine then smoke house for cut up pieces is again the old way of handling boars- this came from the pre-refrigeration days. Thin sliced smoked fat back or loin can be fried and then simmered- a braise or poaching in fry pan with a acid liquid like vinegar or lime juice and bit of spice helps. BBQ? do a 24 hour marinade first. RN

My dad always cut the boars when done with them and sold them later as stags for considerably more money on the market. I remember him and my uncle arguing about it as uncle said they would die. Never lost one.

Better to have "tough as a old boot" meat than no meat at all.

That's what sausage is for.

DON'T DO IT! I tried it once and it was not so much the toughness as it is the aroma and taste. I tried sausage, add onions, bbq sauce, lemon, anything and everything. Ended up boiling it and feeding it to the dog and cats. Which isn't all bad as it is cheaper then buying dog food.

In VoAg we butchered for locals, one brought in boar, told him we cant because the meat will not be good, remember he was probably 40 and we were 18, said no, shoot it, one stick it and other castrate it-OK ,,, saw him and his wife out about 2 months later - he says tastes good and walked off, his wife lingered and said it smelled so bad i make him cook it in garage and he is the only one eating it

I butchered an older bore that I shot cut him, then stuck him to bleed him out. I cut chops and ground the rest of him into sausage. I had overheard a conversation as a kid that you cut a bore before bleeding them out to keep from having a strong taste. I had a stronger smell when cooking. It only had a slight taste difference in the chops. Couldn't tell a difference in the taste of the sausage. The wife, myself and the four rug rats put him away without anyone protesting. I did custom butchering in the evenings back in the 1960's but that was the only older bore I butchered and it was one I had.

My dad did it several times. Only on a young boar, like you mentioned.

We castrated the hog. Fed it in a dry lot for at least a month.

butchered it and ground the whole thing up as sausage.

It was good if I remember right.

If you butcher the thing right now, as is, well I hope you have no sense of smell and a cast iron stomach.

Gene

I just did my last boar. I had my next batch of sows - he was the daddy so I bought the replacement. I cut him and fed him out for six weeks. I had it all ground into sausage. It is some of the best sausage I have ever had. I have given lots to people who didn't know any better and they said the same. I think they over salted it a bit, but it is very good. Better than the last old sow I butchered and ground.

Cutting boars is certainly messier than pigglets. I can do piglets with never a drop of blood or squealing. Not so with the big ones!

Use to have a popular pizza joint in town when I was a kid. the owner went to the sale barn and bought the cheapest boars and sows he could get with sores ect. and had his sausage made from them

Since I'm an amateur maybe I'll start on a smaller one first!

Oliverguy, No!, Not in Texas, The Nasty outfits are inedible anyway at that size and age! Thunder the Buzzards won't hardly eat one at that Size! LOL! We gut shoot anything that big and let the Buzzards do what they will with them!
An eating pig, males up to 60/70 lbs, Little females up to 120 lbs. We just do not have the
Growing Standing Corn that hogs feed on up north so the only edible wild pigs are the small young ones!!!
Later,
John A.

No way the meat will have a bad tasse thats why you casturate them when young so they dont breed.