Pig Butchering

[DanV]

When butchering a pig should I get every little last piece of fat off the carcasss as I would a deer or a bear , does wild pork fat have a bad taste ? Thanks

 

[MJB]

I leave some on not all of it...... it has no taste to me.

 

[barel74]

The fat is where most of the game taste comes from. Clean accordingly

 

[easymoney]

Boars, no fat. Sows, fat OK...
Just my two cents...

 

[Speckmisser]

I've found that wild hog fat can have a real strong taste, so I try to remove it from all of my hogs. However, some seem to be worse than others.

I know, that's no help... but if it were me, I'd get as much as I can, but don't worry about perfection. There's always a little bit left, especially on the hams.

The exception (there's always one) is if it's gonna be warm before you can get the meat on ice. Pig fat, just like bear fat, goes rancid REAL fast. If it does, the flavor will get into the meat and can make it pretty nasty.

 

[Jean]

Hey Speck,

How fast is "rancid REAL fast"?

An hour back to camp at 100degrees F? 2 hours?

What's the rule of thumb?

Is there a rule of thumb?

Thanks,

Jean

 

[Speckmisser]

I guess I should be careful how I phrase things. By real fast, I mean compared to venison or beef.

I've seen pig fat start to turn in a few hours on a fairly hot (high 80s) day. I'd say you're fine for an hour or so, even in 100 degrees.

But I can't offer a rule of thumb. Maybe the USDA has something on their site?

 

[SDHNTR]

Remember that piggies are distant cousins to bears. Treat them the same. Trim all fat. I was told by an old King City butcher years ago that hard fat is OK but the slimy, soft fat needs to be trimmed. Rarely to do wild pigs have hard fat so I usually end up cutting most of it off once I get it to Casa de Nate's backyard butcher shop. I'll mix it with some domestic pork fat (which is hard fat) for sausage but I think you'll do your table fare better by trimming what you can.