Another Texan chiming in. Friend has some land west of Abilene; always getting fresh pork from the wild pigs he shoots. Gotta say, that's some good stuff.
On Jun 6, 2013, at 21:09, "Richard Stovall" <[email protected]> wrote: > I'm also from Texas. > > I like brisket. > > Leave the pork to the Italians (and the Spanish, and the North Carolinians...) > > :) > > > On Thu, Jun 6, 2013 at 10:03 PM, D Rod <[email protected]> wrote: >> I'm from Texas. I would highly recommend that you try a smaller portion of >> Wild Boar Meat, first. That way, if you like it, you can move on to the >> larger portions or whole 'hog'. I wouldn't buy the whole boar until I knew >> how you plan to cook it, usually done in a pit, or on at spit, and you will >> need to have a lot of wood handy. Also, since it is not like a pig, it is >> more lean and not as fatty. So you will need to make sure you compensate >> your normal 'pork' cooking recipes. >> >> Else, it is a wonderful meat to cook for a BBQ. >> >> My $.02. >> >> >> On Thu, Jun 6, 2013 at 9:46 PM, Kurt Buff <[email protected]> wrote: >>> Something perhaps not so controversial. >>> >>> >>> Perfect for late summer outdoors, perhaps... >>> http://www.marxfoods.com/Whole-Wild-Boar?sc=2&category=9765 >>> >>> Or perhaps just this? >>> http://www.marxfoods.com/Wild-Boar-Leg-Meat?sc=2&category=9765 >> >> >> >> -- >> Daniel Rodriguez >> [email protected] >
