On this episode of Huntavore, Nick has had some time to ponder about his hog hunting trip, and gotten some pork cooked, so it is time to wrap up the saga on Oklahoma Wild Pigs.  Laying out a bit of the process he went through, Nick covers most of the after the shot details.  Gutting, hanging, the high drama hair torching, and chilling a couple hundred pounds of pork carcass.  Along with his own observations, Nick has taken the testimonies of Andrew and John on their experience of turning wild hogs into flavorful pork. A whole lot of reminiscing on this episode of Huntavore.

First off it seemed like a dream to be invited on a hunt for problem hogs.  John was an incredible host and a huge resource on getting within range of these pigs.  After the shots rang out, and Dan dropped our first catch of hogs, the work began.  First observation was how far forward, and low the vitals were.  The heart seemed as if it was pinned directly to the chest wall.  Second, how the skin and hair worked together to make a very tough and resilient protection from the Oklahoma elements that seemingly wanted to sting, stick, or prick you.  Next, these animals didn’t smell.  Now it was pretty dry, and cool.  But the notorious smell was not there.  On our trip we didn’t have a chiller but we did have running water and cool temps at night.  Hanging the animals in the nightly breeze was wonderful for getting the body heat down and drying the flesh.  Getting these pigs home was a matter of a mass of coolers, ice, and a solid 14 and half hours of driving.  But well worth the effort.  Butchering observations was again the beautiful lack of musk, even on my boar.  While it has a slight whiff of boar taint, it was very flavorful and delicious.  Cutting the meat with the fat was a dream, sharp cuts and clean separations.  Most important, in my mind, the taste.  Both the fat and meat are a wonderful pork flavor, where not a lot of the animal will be discarded.  I am honored that John, a man that has lived around pigs for his whole life, would say that I have the chance to change the narrative on hogs being not fit for eating.  Let’s count this as  the introduction to the long tale of elevating wild pork.

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