I anchored this gal the night before last, just basically since she was the biggest one in the herd ( 40 or 50 of them). I always try to harvest some of the meat...at least the hind legs, to pass on to others. As soon as I could get her rolled over on her back, I started to cut the legs off and quickly realized something just wasn't right, the fat was all yellow colored.
I have heard for years that yellow fat was an indication that they would taste really bad. Now I don't know if this if just some backwood peckerwood's idea he dreamed up or actually any truth to it. I don't take any of the meat from the boars over 100 lbs, but I have never really had an issue with sows of any size. I would think it would maybe relate to diet, but acorns and plain old corn are probably a big part of her diet.
Anybody out there know the truth of yellow vs. white fat?