Originally Posted by Emilie2
Not to derail but I saw you said wild pork.... I just watched at my parents house the show American Hoggers. Very eye opening I did not know of this problem you all have down in Texas. Did your husband kill the pork or is it available to buy there ?
Yup, it's really a huge problem. We will soon have them on our own property, there's no way to stop it from happening at this point w/out major, major intervention. My mom's husband and their neighbor (both in their late 70s) trap them basically as a favor for their neighbors. The pigs are so destructive and dangerous! By now they are a big part domestic and part wild since they mate w/escaped domestic pigs (we see them looking alot like pigs you would see at a livestock show). They are so bad they are cleared for areal shooting around the Red River (near my mom). The huge grassland areas around where we live have a huge project going on and my dd volunteers at a big botanic research center. She has suggested a government program that uses hunters to hunt the pigs and then process them for food pantries. There are enough where no one need to go hungry. They say that if you want to keep it from getting worse than it already is, 1 out of every 10 need to be caught. To make a *dent* in the problem, 1 out of every 6 need to be caught. They will be in the rest of the US in no time, they are already in so many states. There was an article in a recent "Smithsonian" magazine about Texas hogs and how delicious the meat is, and how it is much sought-after in France.
Ok, alllllll that said, lol, (speaking of derailing...) we butcher the meat ourselves. They are trapped and wormed and fed out for a month to get the wormer out of their system. Last couple of years we have butchered enough to fill the freezers of 6 families. And when I say, "fill", I mean you'd better have another freezer for your veggies and other meats. We kept a couple of the pigs longer this year at our house and the liver on those pigs was the cleanest, most tender and yummy liver we've ever had. Even the bile sac wasn't green like in most I've seen. That's something alot of people don't know about, I guess, if you don't butcher your own meats.
I went to my moms house twice in the last month and came back w/a total of 3 big coolers full of pork and some beef they'd come across thru a rancher. Then we butchered the 2 we had and I need to start canning it because I have so much. We regularly give away meat, too, to anyone who wants/needs some.
Btw, I'm sure it's illegal to sell the meat unless you are licensed to do so. We only sell meat on the hoof--live. They can, however, butcher it here or have us teach them for a small fee, but they have to do the work.