PDA

View Full Version : Anyone eat wild boar feet?


FrontSight
September 16, 2009, 04:42 PM
I am not ashamed to admit that I love pig's feet...boiled and then served with lots of salt & lots of lemon will make your tounge come out and slap the back of your neck!

Anyways, anyone try the wild boars' feet? Wondering if they taste just as good...

Dragon55
September 16, 2009, 04:51 PM
Well...

I've eat chitlins and barbecued possum and mud turtle so I don't have a weak stomach but I've never been able to eat swine feet ... at least while it looked like a foot.
I've eat potted meat, vienna sausage, and bologna so I guess I have eat pigs feet... just not while it still looked like a foot.
My grandpa loved them. I remember my granny always bought a jar of pickled ones when she got groceries............ he also ate chicken feet.

2damnold4this
September 16, 2009, 04:56 PM
I'll have to try them. Do you need to simmer them for a long time to get them tender enough to eat.

FrontSight
September 16, 2009, 04:58 PM
he also ate chicken feet.

Oh yes, one of life's true delicacies! Lightly steamed or flash boiled first to remove the outer tough skin & claws, then fried with salt....stupendous!


I'll have to try them. Do you need to simmer them for a long time to get them tender enough to eat.

Regular pig's feet need about an hour or so, so I think wild boar need even longer? The ligaments are just sooooo good! I know that sounds gross, but wow are they ever tasty!

2damnold4this
September 16, 2009, 05:15 PM
I suspect they have a lot of connective tissue so a long and slow cooking process may turn some of the connective proteins into gelatin making for a tasty dish. I think that wild pigs may also have a higher fat content in the muscle tissue than domestic pigs which have been bred to be lean.

hogdogs
September 16, 2009, 05:15 PM
I have seen where farm animals roam so I don't gnaw on feet... :barf: I have a yard full of dogs that get the "treats"...:D
Brent

hogdogs
September 16, 2009, 05:17 PM
2old... No actually farm pigs are intentionally fattened for higher weight on the sale barn scale and juicier meat. Wild swine is VERY lean and will dry out and toughen if over cooked even the least little bit...
Hardly any fat.
Brent

FrontSight
September 16, 2009, 05:21 PM
I have seen where farm animals roam so I don't gnaw on feet... I have a yard full of dogs that get the "treats"...


Yep, I know it's gross....but oh man is it worth it! You'd be amazed at what a good scrubbing and scouring can bring forth...

bswiv
September 16, 2009, 05:23 PM
Strange you should pose the question only a couple of days after we had "pig foot sausage" sent to us by one of the chefs.

Part of our seafood business is selling cut fish to restaurants, mostly country clubs and fancy places that use FRESH stuff. And many of these places have REAL chefs. One guy in particular loves to mess with cured & smoked meats of all sorts.

Over the years he's done everything from cured wild hams that you can not believe to gator sausage. Most of it has been interesting if not outright GREAT. The pig foot sausage, and yes you could see the cartelidge in it, was what I would rate as good but not great. It was kind of odd in that there was way less actual meat in it and more congealed stuff. That said the spices in it made it worth eating.

Way back my grandfather, he still had a Italian accent!, would add pigs feet and pigs tail to the sauce when he started to cook it on Sunday mornings. After simmering in that sauce for most of the day they were well worth sucking the meat off of.

I don't see any reason wild pig feet should not be just as good.

What I am wondering is if the proper cleaning method should be to skin them or to scald and scrape? I don't remember there ever being hooves on the ones my grandfather cooked so I'm guessing they get trimmed off?

Obviously your post has me thinking about trying it..........

FrontSight
September 16, 2009, 05:33 PM
bswiv: Yes, this is definitely BIG in Italian households!

The pigs feet sausage makes me break down & cry...ligaments, skin, cartilage, lots of it is also from the ears; very easy to process those.

Just add 2 grams each of salt and black pepper per pound of "meat", and also red pepper to your liking (I like it spicy)...

I like it best prepared by simply frying whole in a skillet, the slicing the sausage open when it is about 1/2 cooked so that the insides get all crispy, but yet still retain the gooey-ness.

Really amazing & simple to make, had it last night and that got me wondering about you guys...

Another great way is to cook them in the Sunday tomato sauce for the ziti...

I'm torturing myself here! lol

Oh, and the "hooves" definitely get pulled off, but the toes are kept; vey tender skin there...

2rugers
September 16, 2009, 05:39 PM
Pickled pigs feet I believe is still sold around the south in jars at many gas stations.

Dragon55
September 16, 2009, 05:44 PM
2rugers.........

It must be an Appalachian thing......... pickled pigs feet can be found at my Ingle's, my Food City, and my bar........... but I still opt for the pickled eggs at my bar.

FrontSight
September 16, 2009, 05:50 PM
What do pickled eggs taste like? Are they in vinegar, or salty water, or what?

Dragon55
September 16, 2009, 05:56 PM
Scrap.......... actually vinegar..... I have a jar in fridge now. Used red wine vinegar, a couple of jalepenos and 2 or three bay leafs.

I guess they taste kinda like really sour and spicy hot boiled eggs... I'm not tryin' to be smart just can't really describe taste.

FrontSight
September 16, 2009, 06:02 PM
No offense taken at all; not easy to describe a unique taste. I always saw them in movies, never in real life, and always wondered what kind of liquid they were in...

SavageSniper
September 16, 2009, 06:04 PM
I LOVE pickled eggs. But my wife forbids me from eating them so I have to save them for when I am away for a day or so. If you have ever had any, you know what I mean (whew!)

Dragon55
September 16, 2009, 06:04 PM
Oh yeah... so we can get some firearm references in this thread.......

I can CCW in my Ingle's and Food City but not in my bar .... even though I'm in Tennessee where we supposedly passed the 'guns in bars' law..... my bar mostly sells beer and whiskey...... the only food is in jars and cellophane on the bar and I doubt they sell enough of that stuff to constitute 51% of their total sales..... which is part of the law............. which really means the law should be nicknamed 'guns in restaurants that sell a lot of alcohol but not more than 50% of everything they sell' but I guess that was too long huh?

FrontSight
September 16, 2009, 06:09 PM
You are still way better off than NYC...we can't even CCW or open carry :mad:

Dragon55
September 16, 2009, 06:10 PM
Pickled eggs + pickled hot sausage + beer = A dangerous man

First you look like this:D
then you look liked this:confused:
then you look like this:mad:
then you look like this :o

and all your buddies look like this:eek:

but you look like this:p

Dragon55
September 16, 2009, 06:24 PM
With all the silly topics that I see on this forum that seem to never go away we cannot let a thread with an illustrious title like

"Anyone eat wild boar feet?" die. We just can't.

And on the topic of carry... open or concealed. It seems to me the good folks who need to carry the least live in places that have the least restrictions... like me

Then the good folks who need to carry the most live in places that have the most restrictions.

2damnold4this
September 16, 2009, 06:25 PM
2old... No actually farm pigs are intentionally fattened for higher weight on the sale barn scale and juicier meat. Wild swine is VERY lean and will dry out and toughen if over cooked even the least little bit...
Hardly any fat.

All pork dries out if it's over cooked.

Until recently, breeds of hogs called lard hogs were favored by Americans with meat hogs and bacon hogs coming second and third respectively. Lard hogs had the most fat, bacon hogs the second most and meat hogs the least. Most hogs in the US today are the Hampshire breed of meat hog, the pig with the lowest fat content. I'd expect that most feral hogs would be interbreeds of lard hogs, meat hogs and bacon hogs that escaped over the years and would have a higher fat content in the muscle tissue than the pure bred meat hog though they might not have as much fat in other areas of their body due to poor nutrition.

hogdogs
September 16, 2009, 06:31 PM
Dragon, So long as we are speaking of hunting or hunted prey we are good to go...;) The only forum on TFL not requiring firearm talk:cool::D Ain't we killers a lucky lot:rolleyes::)
Brent

FrontSight
September 16, 2009, 06:34 PM
All pork dries out if it's over cooked.

I think there might be some exceptions to that, tho, such as when you boil it in water or sauce?

Then it will just eventually dissolve into a scrumptious jelly-like mini super-nova of flavor...


we cannot let a thread with an illustrious title like "Anyone eat wild boar feet?" die. We just can't.


I am humbly honored! lol

hogdogs
September 16, 2009, 06:38 PM
Would you try to post links to the breeds that make up these descriptions? When i was a boy raising feeder pigs, we also raised for ourselves... we made the various types from any breed or cross with diet and pen size...
The wild hog is always moving. If I pen the live caught wild hogs, they can be fattened in a month. As for all pork drying if over cooked, I agree but a fat ham has much more leeway than a lean wild hog ham. These wild hogs can run for miles at 25-30 mph. Some will have some fat but the only ones remotely as fat as a farm hog is one feeding on crops or livestock feed and hunter placed deer corn etc. We do often catch a young boar and castrate them making them a "barr" (barrow) and turn him loose to grow, then if he got enuff to eat, we will actually have a decent fat layer and some bacon.
Brent

Dragon55
September 16, 2009, 06:40 PM
hogdogs... great good to know

So, I don't know about boars in other parts of the country but .... FWIW the boar in the Smokies here have crossed with escaped domestic farm hogs over the years.
At least according to our University of Tennessee extension office.
They say that is the reason so many very large specimens have been taken during the season. We keep hearing they are gonna open it up more because they are doing so much damage to the park.... well the sooner the better.

Many of the guys here take these boar with scoped .44's while up in tree stands. The woods are so thick where they are located it's the most practical method.

hogdogs
September 16, 2009, 06:47 PM
dragon, on the flip side, there is just a little euro blood in our wild hogs. Our oldest feral stock was the smaller black spanish hogs from as early as DeLeon. the modern domestic breeds we see evidence of here in the deep south is Hampshire (white shoulder band), Duroc (very red) and some that throw a bluish colored hue to the hair and the black breeds.
Brent

hogdogs
September 16, 2009, 06:52 PM
with the dogs, we usually get on more than trying to spot them to shoot them... It is the fact that it is so thick where the hogs live that make the dogs useful. Then we have to head in like banshees through it.
Brent

Dragon55
September 16, 2009, 07:02 PM
Also, according to my son (has a degree in genetics and biochemistry) a hog is a hog is a hog.... but he has no answer about the tusks. I guess it's because the wild hogs have to work harder for their food???? I know when dad and I raised a few hogs years ago... none ever had tusks.

On all those breeds you talked about........ a looong time ago when I was in high school in ag class I knew all the hog breeds and what were the pros and cons of each.
I do remember as 2damn was referring that some were larders, some for bacon, etc.

ANd on eating meat.... I tried a lot... and I've never found anything better than good pork prepared properly. About the only meat that you don't have to season to death to make it taste good......................
even if they were run off the cliff in the bible.

Maromero
September 16, 2009, 07:02 PM
I actually love pig's feet stew with white rice.

hogdogs
September 16, 2009, 07:33 PM
With our farm pigs, we would "break the teeth and dock the tails" at a few days old...
I strongly feel genetics plays a large role in "cutters" We run into pockets with long thin daggers, long thick cutters, short thin razor blades and short fat teeth...
As the feral hogs develop long snouts just a few generations after becoming feral, it may lend it self to teeth growth, The tusks and wetters are both continuous growth so possibly the sort wide skull of a barnyard pig may not lend itself as well to fast tusk growth. Google "feral hog skull" and select images for decent view.
This is only my redneck guessing opinion and not backed in science as far as I know.
Brent

bswiv
September 16, 2009, 07:59 PM
I read someplace once that if dogs were left to do their own mate selection and man stayed totally out of the picture, over time they would slowly become what most of us would call a mongrel or a mut. If I remember correctly this would be a dog of medium build, 40 to 60 pounds, and it would have relatively short hair, mostly brown in color.

Now I don't know if this was correct but the theory was that this is in general the most adaptive configeration for the average dog. In truth not a whole lot different from a coyote.

If that's even close to correct, and if we were to allow the same to happen to the hogs, are we going to get something that is almost a exact copy of a European boar? Or is there some other ancestor that will muddle the picture?

And as the European boar seems to thrive even in the cold regions, surviving snow and the like, does that mean that if allowed without a infusion of new blood that eventually we would have such all over North America?

I know from hunting Ossabaw Island, which is in Savannah harbor off the Georgia coast that if left with no new blood, which on the island they have not had for generations, they start to look & behave very different.

The hogs up there would sort of graze or browse the grass at times, almost like a deer or goat. And they would build very large nests, not the little things we find in the woods here but big things. And they were almost all black with long legs and long hair and no fat and......well you get the picture.

hogdogs
September 16, 2009, 08:03 PM
bswiv, There are already huntable populations in Ohio and michigan;)...
Brent

FrontSight
September 16, 2009, 08:06 PM
This stuff is just fascinating. I almost wish we had them in NY. ALMOST...

I remember as a kid visiting my family in Italy, and there was a large pig in a cinder block pen. Being a 7 year old kid I naturally wanted to feed it, but there was nothing around except dirt and the pen. So I broke off a clump of mortar that was sticking out between the blocks and tossed it into the pen, more just to interact with it than anything else.

And would you believe that the pig actually ATE the piece of cement?? Chomp chomp chomp!! And then looked at me as if to ask "got any more?"

That sure left an impression on me...three decades later it's still fresh in my memory.

Rembrandt
September 16, 2009, 08:15 PM
With enough Ketchup, a person could eat about anything. Having lived on a farm watching hogs fight over the contents of a fresh cow pie, the thought of where those feet have been is more powerful than my appetite.

Christchild
September 16, 2009, 08:25 PM
Never had pigs feet. Couldn't ever get passed the fat and the hoof (big friggin' toenail), along with a little hair.

I was raised on just about everything else, tho... Squirrel, rabbit, raccoon, shrimp, crawfish, crabs (hardshell and softshell), oysters, fish of ALL kind, wild pork (meat!), venison... You name it...just no pig feet.

Swampghost
September 16, 2009, 09:24 PM
Going farther south than hogdogs;

Our original stock was also from the Spaniards in the 1500's. Later the domestics were brought over, many escaped and inter-bred. In the late 1800's sport hunting for them started and the stories begin to pile up. Imported Russian boars, Razorbacks (may be the same thing) but size and ugly disposition seem to underscore the imports.

Interbreeding is definitely in a hogs gameplan so you never know what you will run into. I have developed one that applies to weapon kills in MY area and may well not apply to your area or if you use dogs and time.

I'm headed out Sat. morn. with dogs.

2damnold4this
September 16, 2009, 09:24 PM
http://www.cambridge.org/us/books/kiple/hogs.htm

Weight- and cholesterol-conscious consumers in Europe and North America have had an impact on the pork industry (Bichard and Bruce 1989). Consumer demand calls for leaner cuts, including substantial fat trimming, in supermarket meat cases. There is also a strong motivation to develop hog breeds with less fat in their muscle tissue, which normally has 5 to 7 percent fat. Pork fat is higher in unsaturated fatty acids than beef, veal, or lamb fat. On the average, one 85-gram serving of pork contains about 79 milligrams of cholesterol.

I prefer the feral hog that hasn't been engineered to have low fat in the muscle tissue.

thallub
September 17, 2009, 05:59 AM
2old... No actually farm pigs are intentionally fattened for higher weight on the sale barn scale and juicier meat. Wild swine is VERY lean and will dry out and toughen if over cooked even the least little bit...
Hardly any fat.


Not always. Some of the hogs in this area are very fat, especially in a year when there are lots of acorns and/or pecans. This hog was so fat that globules of the stuff came out when I washed him out with a hose. The bacon on this boar was 3" thick-all fat.

2damnold4this
September 17, 2009, 07:40 AM
Here's a good article on the differences between modern pork breeds and the old fashioned ones: http://www.cooksillustrated.com/images/document/howto/MA04_BuyingPork.pdf

Dragon55
September 17, 2009, 04:06 PM
I'm glad this thread is still goin'.........

hogdogs you have quite a bit of knowledge about hogs...........

Mostly I just know I like to eat them very much.

On the posts concerning different looks in different parts of the country........... out in Cherokee lake here there is an island inhabited exclusively by a bunch of pot bellied Vietnamese pigs. Last time I heard about them they get fed pretty regularly by the boaters........ fishermen and campers. Obviously there has had to be inbreeding because I understand folks have counted as many as 40 as they pass by. They are pretty skittish and run off usually when someone beaches their boat.

rodwhaincamo
September 17, 2009, 05:44 PM
Always figured that was coyote food along with the gut sack!

hogdogs
September 17, 2009, 05:57 PM
Likely as few as 2 or 3 created that population... A pot belly will grow some nasty long sharp tusks if allowed to. I seen a pet p-belly boar with 5 inch swords sticking out of his mouth...
I did a little pig farming as a boy. We bought 3 tri-color sows to add to our program and all we knew them as was "texas pigs"... The way they destroyed their young and behaved, I am positive we got suckered into buying wild pigs. The wild sows will kill their young under high stress.
The rest I learned first hand or researching to be a better trapper and hunter. Seen some odd things doing this, bullets, shot and even a 2.5-3 inch 4 blade broadhead in their shields...
Brent

FrontSight
September 17, 2009, 06:11 PM
So they really do have a shield, huh? I have heard some people swear it was true, others say it was a myth, but I do recall seeing the pic you posted of it...

I am going to have to pull up lots of pics on google

hogdogs
September 17, 2009, 06:18 PM
Scrap, I have posted a pic several times a buddy took if a cross section with a centerfire rifle round as a size reference... The shield is as thick as the round is tall:eek: It is tusk armor for boar on boar fights... Thus the reason we put 4 layer vests on our dogs... outer layers are heavy ballistic nylon and the inners are kevlar:D There is no blood in the tissue, it is ivory white. The arrow head could have been sharpened and reused... No rust etc.
Brent

FrontSight
September 17, 2009, 06:25 PM
Yup, that's the pic I saw you post...amazing. Is it just on their sides, or also in front?

hogdogs
September 17, 2009, 06:31 PM
Just from the spine to the bottom of the shoulder on the side...
Front "stick" is the "butcher's" point to insert the knife to dispatch a hog, I go in the "armpit" as my luck has put my fingers in their mouth too many times...:D
YES THEY CLAMP DOWN LIKE A BULLDOG!!!
Brent