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?

  • tooclose104@lemmy.caOP
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    1 year ago

    Gotcha, ok.

    I’ll try it both ways in one cook and see how it pans out. The extra trimming and boning also finally gives me an excuse to splurge on a proper boning knife!

    Much appreciated!