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First time processing a wild boar for a customer and I'm unsure about the fat
The boar had a lot more fat than I'm used to with domestic pigs. I trimmed it similar to pork, but it smelled different. Any tips for game animal fat?
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the_holly6mo ago
Oh man, that first boar is always a surprise, right? The fat is a whole different beast compared to farm pork. @davis.leo is onto something, that funky smell does mean a stronger taste, especially if it was eating acorns or something wild. Robert's advice is solid, you really have to trim it way down, almost to the muscle. What I do is save the cleaner looking fat from the back and shoulders, chop it super fine, and render it low and slow. You get this liquid gold for frying potatoes or searing the chops, but the rest, especially the belly and seam fat, just goes in the trash. It's too strong for sausage or anything.
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robertlopez6mo ago
Trim it way more than pork fat, it can get strong. I usually render the good bits separately for cooking, toss the rest. That smell is normal for boar, depends what they've been eating.
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