MNRF alert: Wild pigs

[alfoldivandor]

Good true story ,
I am from same area ,
and that's why me to have no problem butchering , My Bear Moose Deer.
We grow up watching it down simple but effective way .
Thanks for posting gbk

Hi onelessarrow-i assumed ,the term "cut"means ,when the young male pig has his testicles removed(eviscerate)-means in layman's term,being cut.

I may be wrong.

My parents would each year buy 2 piglets,regadless of sex.Just when they were ready to be separated from their mothers in terms of -independent eater.
Sometimes in the spring-can not remember exact months. They would have them eviscerated by local simple experienced people shortly after-do not remember the time frame,they were larger by then,then when we got them,but by not much,used pig fat to "smear"on the would,to help healing-and that was it.
They may gave them some antibiotics pills(unsure)but i hardly doubt that was anything common place back then,up to the 70-ies.
They grow up and yielded 100 kg average when they sold one(so they made $ for the next year 2 piglets)and the other pig we ate.They were raised in a small barn enclosure,and were fed corn, and some( little) protion regular pig feed from a feed store($$$).They grew up to 100 kg in about 6 months,without any "intensive feeding".
When i was really young,we would have local breeds,we called them "fat"pigs.They yielded less meat (especially in the" bacon area")Later ,just about anyone switched to those pure white breeds-and the bacon became nice and meaty.They would also grow a tad faster.
They were slaughtered in the winter,sometiomes before Christmans,sometimes by the end of january.

Now-that was the "pig saga" part i was highly interested in,did it all,from killing the pig till rendering the fat.
5 am-10 pm.Long day each time.
Curing,salting and smoking was my dad's favourite part,so i was never much involved in that one -kind of regretting by now that i missed those steps ......i know some,but not the whole process.

All simple people-only the "butcher"was someone "exeprienced"local.NO butcher as far as training is concerned was involved(cost $...).

That is why when sometimes i field dress a deer,my local friends from here wonder,why i do it the way i do it.(pig's way).
I do not think it is much different then field dressing ways here.....but for someone watching me-i must do certain cuts differently.
Cheers

Oh-a funny little story-my neighbor had one pig raised for about 2 years,and was about 200 kg when he processed the pig.
That was a"fat"breed,and his pure white ,smoked bacon(mmmm...)was about 4 inches thick.

[Species8472]

What was the name of the outfitter? Was an easy process to do? I'd love to do a trip like that when the flu is over, but for some reason I have it in my head it'd be an expensive trip. Am I wrong? Thanks Species....

PM sent

[onelessarrow]

Hi onelessarrow-i assumed ,the term "cut"means ,when the young male pig has his testicles removed(eviscerate)-means in layman's term,being cut.

I may be wrong.

My parents would each year buy 2 piglets,regadless of sex.Just when they were ready to be separated from their mothers in terms of -independent eater.
Sometimes in the spring-can not remember exact months. They would have them eviscerated by local simple experienced people shortly after-do not remember the time frame,they were larger by then,then when we got them,but by not much,used pig fat to "smear"on the would,to help healing-and that was it.
They may gave them some antibiotics pills(unsure)but i hardly doubt that was anything common place back then,up to the 70-ies.
They grow up and yielded 100 kg average when they sold one(so they made $ for the next year 2 piglets)and the other pig we ate.They were raised in a small barn enclosure,and were fed corn, and some( little) protion regular pig feed from a feed store($$$).They grew up to 100 kg in about 6 months,without any "intensive feeding".
When i was really young,we would have local breeds,we called them "fat"pigs.They yielded less meat (especially in the" bacon area")Later ,just about anyone switched to those pure white breeds-and the bacon became nice and meaty.They would also grow a tad faster.
They were slaughtered in the winter,sometiomes before Christmans,sometimes by the end of january.

Now-that was the "pig saga" part i was highly interested in,did it all,from killing the pig till rendering the fat.
5 am-10 pm.Long day each time.
Curing,salting and smoking was my dad's favourite part,so i was never much involved in that one -kind of regretting by now that i missed those steps ......i know some,but not the whole process.

All simple people-only the "butcher"was someone "exeprienced"local.NO butcher as far as training is concerned was involved(cost $...).

That is why when sometimes i field dress a deer,my local friends from here wonder,why i do it the way i do it.(pig's way).
I do not think it is much different then field dressing ways here.....but for someone watching me-i must do certain cuts differently.
Cheers

Oh-a funny little story-my neighbor had one pig raised for about 2 years,and was about 200 kg when he processed the pig.
That was a"fat"breed,and his pure white ,smoked bacon(mmmm...)was about 4 inches thick.

Interesting gbk, thanks,
I enjoy reading your homeland memories.
Cheers.

[smokin'stoegie]

Fox-do You not think that it is tiresome if someone knows everythinhg,and all the time pushes his ways..........???
Did You ever see a Russian wild boar in the wild........do You have first hand experience with friends and your own country man who shot wild boars?
About 1 km from my homeplace-and it is neither Croatian hinterland nor Transylvania ,just as flat as the tobacco land in Ontario,there is a wild boar galore.

I made a commitment after your utterly rude and non provoked" smart comment"on my post- that i will ignore You forever-You won ,i just can not refrain myself.
My bad.

Pathetic.

Hahahaha,
I'm not a frequent visitor to this site but it seems whenever I do Mr FOX is barking out his sage advice, to everyone and anyone about anything..
You are an expert in every field, people on this site are truly blessed to have your presence here. To know so much about literally every topic is quite admirable.
No wonder I'm an in-frequent visitor, thank you.

[genec]

Hahahaha,
I'm not a frequent visitor to this site but it seems whenever I do Mr FOX is barking out his sage advice, to everyone and anyone about anything..
You are an expert in every field, people on this site are truly blessed to have your presence here. To know so much about literally every topic is quite admirable.
No wonder I'm an in-frequent visitor, thank you.

And that reminds me of the definition of an expert:
One who knows everything there is to know about nothing!

[Fox]

Hahahaha,
I'm not a frequent visitor to this site but it seems whenever I do Mr FOX is barking out his sage advice, to everyone and anyone about anything..
You are an expert in every field, people on this site are truly blessed to have your presence here. To know so much about literally every topic is quite admirable.
No wonder I'm an in-frequent visitor, thank you.

Glad an open forum for discussion does not allow for open discussion.

People look at farm raised animals and compare them to wild animals. The fact is that the pigs on the farm lay around and wait to be fed high protein diets that are designed to pack on fat.

A 200lb russian boar is not a baby and, I shot one and dressed it. The way that the fat sat on that pig compared to what I have seen from others and talked to others about does not compare. I also have friends who raise heritage pork, which will be closer to what feral animals would turn in to. Their pigs take significantly longer to get up to market weight than the standard pink pig. 6 months old for a standard run of the mill pink production hog and 18 months for the "Large Black pig", yes, that is a breed of pig. The flesh of the Large Black pig is also not really white meat, it is much darker, not all that different from the Russian boar I also put in the freezer.

Don't worry though, I know nothing, no experience determining what I write down, just an idiot on here spewing things off my keyboard.

[duckslayer]

Don't worry though, I know nothing, no experience determining what I write down, just an idiot on here spewing things off my keyboard.

Ok well at least you can see yourself as everyone else on here does, good on you for owning up to it!!!

[Bubba14]

Wow, harsh crowd on here these days...

[punkrockerpj]

Glad an open forum for discussion does not allow for open discussion.

People look at farm raised animals and compare them to wild animals. The fact is that the pigs on the farm lay around and wait to be fed high protein diets that are designed to pack on fat.

A 200lb russian boar is not a baby and, I shot one and dressed it. The way that the fat sat on that pig compared to what I have seen from others and talked to others about does not compare. I also have friends who raise heritage pork, which will be closer to what feral animals would turn in to. Their pigs take significantly longer to get up to market weight than the standard pink pig. 6 months old for a standard run of the mill pink production hog and 18 months for the "Large Black pig", yes, that is a breed of pig. The flesh of the Large Black pig is also not really white meat, it is much darker, not all that different from the Russian boar I also put in the freezer.

Don't worry though, I know nothing, no experience determining what I write down, just an idiot on here spewing things off my keyboard.

if i saw a wildboar/large black hybrid, I would run. i wouldn't even shoot at it and I've shot some pretty big animals before :P

[trimmer21]

May I just ask what everyone feels would be an adequate rifle caliber to use to ensure a quick,clean kill? Would standard small game calibers be sufficient or would we be wise to re-write the small game restriction (.270 or less) for this species,exclusively?