Best tasting hog meat...why? & where shot?

[larrysogla]

My best tasting...best smelling hog meat was in that ranch in Houston, Texas.....which we suspect was feeding on peanut farms, pecan orchards and just lush green hayfields and grasses. Even on a 300 lb. boar...the meat was tender & was smelling good like fresh green grass rubbed in the fingers of the hand. I made adobo pork and my buddy made Mexican style tamales and both were superbly delicious. My co-workers devoured a giant aluminum tray full of adobo pork in one seating during our lunch time at work.
What is yours? and what do you suspect was the hog feeding on? What was your favorite wild hog recipe? Care to share the recipe(you could become the author of a world famous hog recipe here in globally read JHO).
Thanks for sharing............
larrysogla

 

[myfriendis410]

I've never had bad pork off of Vandenberg. That said, some is noteworthy. We always like a small (30-49 lb.) piglet on the smoker. I baste it with sesame oil, garlic, black pepper and salt when I turn it. After two to three hours, it all goes in a covered roaster and slow cooked whole. MAN!

We do pork carnitas from the ham roasts, or we do pulled pork. Both hard to beat.

The best though is schnitzel: pork loin, cut into one inch medallions, remove all fat and fel (silverskin), pound to one eighth inch or less, dipped in egg/milk, rolled in bread crumbs and sauteed in olive oil for two minutes a side. That's the best of all!

 

[larrysogla]

myfriends410,
Thanks for the luscious, mouthwatering recipe...............definitely 2 thumbs up just by sheer imagination of the palate and the taste buds. Definitely a winner.....touche!
Regarding the Filipino adobo recipe...........I used to hand make it from scratch with sliced onions, crushed garlic cloves, vinegar, soy sauce, black pepper and vegetable oil..............but now as I grow lazier.........I just buy at the Oriental market(Filipino, Chinese or Thai market) the ready made "Mama Sita" brand adobo sauce packet and I just follow the cooking directions. I have to adjust the taste to my taste buds by adding to suit my taste additional soy sauce and Knorr brand chicken bouillon while the thing is simmering in the stove. Preferably the soy sauce is the Silver Swan brand at the Oriental Market because that is the soy sauce manufactured in my hometown(Malabon, Rizal Province in the Philippines) and I grew up with that particular soy sauce taste. I just love these wild hogs and the satisfaction of putting meat on the table provided by Mother Nature. The hog meat doesn't last very long because everybody at work devours gobs and gobs of delicious hog meat during our lunch time. My friend makes the hog meat into 100 Mexican style tamales at a time and also brings it at work and as usual............it all disappears into the mouths of the hungry co-workers. I am already 15 lbs. overweight and so is my friend overweight by a lot more........so we share a lot to the others to do ourselves a favor. If we keep gaining weight by not sharing.......then as you know......the hogs will have gotten their revenge..............Touche!!!
Oh!..........Thanks again for sharing your soon to be world famous hog recipe.
God Bless, always
larrysogla

 

[Muggs]

Any hog from the macadamia nut orchards on the Big Island or any hogs that have been feeding primarily on guavas

 

[indoboar]

any hogs from corn field. we have plenty corn in java. they taste very good.

 

[bigboarstopper]

Central california hogs invade barley fields in the summer. Sometimes you can killa hog with roughly 4" of fat and the meat smells like barly. Like beer flavored pork. Fresh tenderloins are my favorite. Then smoked hams. Sausage the rest