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....
I’ve never heard of this either, I had to check Wikipedia. Apparently it’s caused by two chemicals from boar balls, one is “sweaty” tasting and one is “fecal”.
Is it possible to remove or drastically mitigate boar taint?
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....