pylrdriver nailed it. Size doesn't matter much to me. Like most meat, the younger the better though. I have eaten all sizes and it was all pork! The prep and being a good cook are very important.

pylrdriver nailed it. Size doesn't matter much to me. Like most meat, the younger the better though. I have eaten all sizes and it was all pork! The prep and being a good cook are very important.

skip the gutting, take back strap, hind quarter, & shoulder, roll over repeat, unless ya want the tender loins have had boar up too around 250# meat was okay.. have a safe & enjoyable hunt


That's how I do it as well, just not worth it to me.


Chupa

The way I look at it, the bigger the pig the bigger the tenderloins.

It's my opinion that the pig's diet has a large impact on its suitability as table fare. A big boar who has a spare tire around his midsection after guzzling pecans and acorns in a nice, wet riparian zone in the fall is probably going to be just about as good as a slaughtering sized penned hog.

A big boar in a dry, dusty area of Webb County, for example, who has been eating possums and deer guts is probably going to taste like licking the inside of a sewer pipe. Bear are the same way; they're edible in the spring while they are eating lots of vegetation to clear the meconium plug from hibernation - once they start eating fish and carrion to fatten up for winter they get nasty.

The nastiest, most inedible game meat I've ever tasted was a 130 lb. sow taken with a bow in Brazoria County that had a belly full of crawfish and bugs.

Speaking of, I think that a pig who dies full of adrenaline may not taste as good as one that you brained before it had any clue you were there.

Also, I agree that the animal's smell may clue you in to a problem. They all stink when they're covered in filth, but sometimes you will open one up and it just smells funky; kind of a "sweet" muskiness that makes you want to yip. Throw that one away.