Son
Gone But Not Forgotten
It's all about how it's killed, butchered and prepared. In my opinion, wild pork is best table fare if killed instantly without it becoming agitated. Dropped instantly with one shot to the head. Then bled out and butchered in short order. Once on the hanging pole, I can skin using a carpet knife, dismember in short order and have in running cool water until the water remains clear. Put on ice and keep in the ice chest with plenty ice for couple days. I like to bone out the hams, using some for sausage, the grill, crock pot or mixed with venison and ground. I hang by the head, works best for me. Back straps are made into small boneless pork chops.