Pretty much the title. We bought a pig, not knowing about boar taint so didn’t inquire about the state of the pig (gender, age) beforehand. First cook and it’s heavily present.

Will trimming off all the fat and boning it help mitigate the taint (and crossing my fingers here so hard it hurts) or remove it altogether? Anyone have experience on this problem?

  • Smatt@lemmy.ca
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    1 year ago

    I’ve never heard of this either, I had to check Wikipedia. Apparently it’s caused by two chemicals from boar balls, one is “sweaty” tasting and one is “fecal”.