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Boar taint

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Member
Innovate UK
Location
Kent
A friend has bought a gilt and a boar weaner to fatten, they were meant to be gilts:rolleyes:, what age will the boar taint make it nasty, or anything to do to minimise it?
 

Paddington

Member
Location
Soggy Shropshire
We finish our weaners (OSBs) off by six months at just under 100kg and have never had boar taint problems ( females- human are supposed to be more sensitive to boar taint ). We do have problems sometimes selling boar weaners to fatten as some buyers only want gilts. Went to a talk by a butcher specialising in hams and he only took gilts but I think this was more to do with the way the meat cut. As Grumpy says Old Boar can tell you a lot more.
 

Jon

Member
Location
South Norfolk
My modern domesticated pigs are less than 20 weeks old when sent into the food chain, taint doesn't seem a problem at that age. A home reared beast may take longer to grow, and allow tainting ?
 

Old Boar

Member
Location
West Wales
Boar taint is rare, and only found in boars that have been sexually active, and over a year old. You cannot tell when they are alive, but they stink to high heaven when dead and can contaminate pigs around them in a chiller. Mature boars are bought to send abroad, mixed 1:20 with donkey and ordinary pig and made into salami.
You would be very unlucky to take a boar up to bacon weight and find it has taint. Feeding chickory is supposed to minimise the risk too, but I have not tried this. If you bacon a tainted pig, the whole house will stink when you cook a bacon buttie! Women can taste the taint more than men (and smell freesias too more often then men - strange, dont think the two are linked!).
Grow it fast, and kill before the gilt so you have chops, joints and sausages. Grow the gilt on if you want bacon.
By the way, old sow meat is the best pork there is. Not boasting about me, its true, so if you get offered an old sow for meat, grab it!
 

bobk

Member
Location
stafford
Boar taint is rare, and only found in boars that have been sexually active, and over a year old. You cannot tell when they are alive, but they stink to high heaven when dead and can contaminate pigs around them in a chiller. Mature boars are bought to send abroad, mixed 1:20 with donkey and ordinary pig and made into salami.
You would be very unlucky to take a boar up to bacon weight and find it has taint. Feeding chickory is supposed to minimise the risk too, but I have not tried this. If you bacon a tainted pig, the whole house will stink when you cook a bacon buttie! Women can taste the taint more than men (and smell freesias too more often then men - strange, dont think the two are linked!).
Grow it fast, and kill before the gilt so you have chops, joints and sausages. Grow the gilt on if you want bacon.
By the way, old sow meat is the best pork there is. Not boasting about me, its true, so if you get offered an old sow for meat, grab it!

Now that was an educational post (y)
 

Landyman

New Member
i feel a @Landyman pic coming on(y)
Not wanting to disappoint
20140928_135513.jpg
 

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Webinar: Expanded Sustainable Farming Incentive offer 2024 -26th Sept

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On Thursday 26th September, we’re holding a webinar for farmers to go through the guidance, actions and detail for the expanded Sustainable Farming Incentive (SFI) offer. This was planned for end of May, but had to be delayed due to the general election. We apologise about that.

Farming and Countryside Programme Director, Janet Hughes will be joined by policy leads working on SFI, and colleagues from the Rural Payment Agency and Catchment Sensitive Farming.

This webinar will be...
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