Anyone eat wild boar feet?

F

FrontSight

New member
I am not ashamed to admit that I love pig's feet...boiled and then served with lots of salt & lots of lemon will make your tounge come out and slap the back of your neck!

Anyways, anyone try the wild boars' feet? Wondering if they taste just as good...
 
Well...

I've eat chitlins and barbecued possum and mud turtle so I don't have a weak stomach but I've never been able to eat swine feet ... at least while it looked like a foot.
I've eat potted meat, vienna sausage, and bologna so I guess I have eat pigs feet... just not while it still looked like a foot.
My grandpa loved them. I remember my granny always bought a jar of pickled ones when she got groceries............ he also ate chicken feet.
 
he also ate chicken feet.
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Oh yes, one of life's true delicacies! Lightly steamed or flash boiled first to remove the outer tough skin & claws, then fried with salt....stupendous!


I'll have to try them. Do you need to simmer them for a long time to get them tender enough to eat.
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Regular pig's feet need about an hour or so, so I think wild boar need even longer? The ligaments are just sooooo good! I know that sounds gross, but wow are they ever tasty!
 
I suspect they have a lot of connective tissue so a long and slow cooking process may turn some of the connective proteins into gelatin making for a tasty dish. I think that wild pigs may also have a higher fat content in the muscle tissue than domestic pigs which have been bred to be lean.
 
I have seen where farm animals roam so I don't gnaw on feet... :barf: I have a yard full of dogs that get the "treats"...:D
Brent
 
2old... No actually farm pigs are intentionally fattened for higher weight on the sale barn scale and juicier meat. Wild swine is VERY lean and will dry out and toughen if over cooked even the least little bit...
Hardly any fat.
Brent
 
I have seen where farm animals roam so I don't gnaw on feet... I have a yard full of dogs that get the "treats"...
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Yep, I know it's gross....but oh man is it worth it! You'd be amazed at what a good scrubbing and scouring can bring forth...
 
Strange you should pose the question only a couple of days after we had "pig foot sausage" sent to us by one of the chefs.

Part of our seafood business is selling cut fish to restaurants, mostly country clubs and fancy places that use FRESH stuff. And many of these places have REAL chefs. One guy in particular loves to mess with cured & smoked meats of all sorts.

Over the years he's done everything from cured wild hams that you can not believe to gator sausage. Most of it has been interesting if not outright GREAT. The pig foot sausage, and yes you could see the cartelidge in it, was what I would rate as good but not great. It was kind of odd in that there was way less actual meat in it and more congealed stuff. That said the spices in it made it worth eating.

Way back my grandfather, he still had a Italian accent!, would add pigs feet and pigs tail to the sauce when he started to cook it on Sunday mornings. After simmering in that sauce for most of the day they were well worth sucking the meat off of.

I don't see any reason wild pig feet should not be just as good.

What I am wondering is if the proper cleaning method should be to skin them or to scald and scrape? I don't remember there ever being hooves on the ones my grandfather cooked so I'm guessing they get trimmed off?

Obviously your post has me thinking about trying it..........
 
bswiv: Yes, this is definitely BIG in Italian households!

The pigs feet sausage makes me break down & cry...ligaments, skin, cartilage, lots of it is also from the ears; very easy to process those.

Just add 2 grams each of salt and black pepper per pound of "meat", and also red pepper to your liking (I like it spicy)...

I like it best prepared by simply frying whole in a skillet, the slicing the sausage open when it is about 1/2 cooked so that the insides get all crispy, but yet still retain the gooey-ness.

Really amazing & simple to make, had it last night and that got me wondering about you guys...

Another great way is to cook them in the Sunday tomato sauce for the ziti...

I'm torturing myself here! lol

Oh, and the "hooves" definitely get pulled off, but the toes are kept; vey tender skin there...
 
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2rugers.........

It must be an Appalachian thing......... pickled pigs feet can be found at my Ingle's, my Food City, and my bar........... but I still opt for the pickled eggs at my bar.
 
Scrap.......... actually vinegar..... I have a jar in fridge now. Used red wine vinegar, a couple of jalepenos and 2 or three bay leafs.

I guess they taste kinda like really sour and spicy hot boiled eggs... I'm not tryin' to be smart just can't really describe taste.
 
No offense taken at all; not easy to describe a unique taste. I always saw them in movies, never in real life, and always wondered what kind of liquid they were in...
 
I LOVE pickled eggs. But my wife forbids me from eating them so I have to save them for when I am away for a day or so. If you have ever had any, you know what I mean (whew!)
 
Oh yeah... so we can get some firearm references in this thread.......

I can CCW in my Ingle's and Food City but not in my bar .... even though I'm in Tennessee where we supposedly passed the 'guns in bars' law..... my bar mostly sells beer and whiskey...... the only food is in jars and cellophane on the bar and I doubt they sell enough of that stuff to constitute 51% of their total sales..... which is part of the law............. which really means the law should be nicknamed 'guns in restaurants that sell a lot of alcohol but not more than 50% of everything they sell' but I guess that was too long huh?
 
A dangerous man !!!

Pickled eggs + pickled hot sausage + beer = A dangerous man

First you look like this:D
then you look liked this:confused:
then you look like this:mad:
then you look like this :o

and all your buddies look like this:eek:

but you look like this:p
 
Now come on guys..........

With all the silly topics that I see on this forum that seem to never go away we cannot let a thread with an illustrious title like

"Anyone eat wild boar feet?" die. We just can't.

And on the topic of carry... open or concealed. It seems to me the good folks who need to carry the least live in places that have the least restrictions... like me

Then the good folks who need to carry the most live in places that have the most restrictions.
 
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