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
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Today's Featured Article - The Day Mom Drove the 8N - by Brian Browning. My Dad was wanting to put in a garden but couldn't operate the 8N and handle the old horse drawn plow he had found and rigged up to use with the tractor. Well, he decided to go get Mom out of the house and have her drive the tractor while he walked behind the plow. You got to understand that while my Mom is a hard worker who will always help whenever she can... she had never operated farm machinery before that day. Dad got her out there, explained how the clutch was the same as in our o
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