My cousin Bart and some of his buddies shot a 400 pound (easy) boar hog in town out in Texas last year in broad daylight. No complaints.Since then, I've had backstrap, jerky, sausage, etc. from those pigs. Being a boar, and so big, everyone expected the meat to be at LEAST a little rank. It was not.Why aren't more folks eating them?I know the local business types can't process them for certain reasons, but that meat is damned good.
That map looks like it shows RI as having some feral swine. Never seen any, but there are a shitload of "federal swine" running around here!
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