I've eaten everything from 40 to 200 lbs. boar or sow. Just bleed the meat for three or four days in the ice chest. After that its all on how you fix it.
The main thing is how you take care of your meat in the field. I've had smaller pig and I've had big pig. Its all bacon! Just bleed it out and keep it on ice. Take care of the meat in the field and it will take care of you in the pan!!!!!
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