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?
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”.
Somewhere between the balls and ass, hence “taint”… got it.
Lol I didn’t even mean that, it’s literally what wiki said hahaha
But it’s just too perfect now I read it again 🤣
Ahh yeah that’s gotta suck. Hopefully OP can get it tasting good.
It’s also why only female animals are farmed for food and eaten.