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?

  • atetulo@lemm.ee
    1·
    1 year ago

    I’m convinced boar taint is why pork is considered unclean in many cultures and religions around the world, because it’s, uh, pretty damn bad.

    Woah that’s fucking interesting.

    I never considered that. Also just hearing about boar taint.