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  1. #11
    User
    Join Date
    Aug 2013
    Location
    Cape Town
    Age
    45
    Posts
    1,795

    Default Re: West Coast Feral Pigs

    Yes please. Count me in if you need "volunteers" for a pig hunt

  2. #12
    User
    Join Date
    Nov 2014
    Location
    Garden Route
    Age
    49
    Posts
    323

    Default Re: West Coast Feral Pigs

    Quote Originally Posted by McD2304 View Post
    thread hi jack, are these pigs edible, or worth eating ?
    I think the main problem with them is that wild pigs in South Africa (bushpig and warthog included) have very little fat. If you look at the "PORCUS" pork grading system, wild pigs will be graded "P" which is more than 70% lean meat and less than 12mm of back fat (often, no fat at all) so the meat is very dry, and you will have to add fat to be able to make wors and salami. A good eating pig is grade "O" which has about 68% - 69% lean meat and 13-17mm back fat. This equates to about a 80%:20% lean meat:fat ratio which is perfect if you are making sausages from the shoulder and neck. So to balance it out, you need to buy the fattest pig you can find, i.e. a "C U S" or use specific parts of it to blend in for minced products. The meat itself is very tasty (clean tasting), and does not have that sh!ty stench that you associate with factory fed pigs. But it is dry, so you have to be clever about how you cook it.

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