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Thread: West Coast Feral Pigs
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24-10-2019, 19:33 #11
- Join Date
- Aug 2013
- Location
- Cape Town
- Age
- 49
- Posts
- 1,872
Re: West Coast Feral Pigs
Yes please. Count me in if you need "volunteers" for a pig hunt
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25-10-2019, 11:01 #12
- Join Date
- Nov 2014
- Location
- Garden Route
- Age
- 53
- Posts
- 755
Re: West Coast Feral Pigs
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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