Wait… some idjit will probably snag a few couples from Texas and let ’em go hog-wild (haha) somewhere out east like Ridge, then just wait for their numbers to grow.
Then you’ll be able to snag a few right in your backyard. 
Simple law, unfathomable by most:
Anything you subsidise, you get more of.
The feds gotta have their cut, don't ya know.
Nothing is simplicity in their world, but their reality
Well, here is the procedure
Firtly, the fresh meat has to stay overnight( for the adrenaline to fade you know, its a wild boar and its body pumped into tonsa adrenaline before the end), then it soaks in a light white wine for a night , when its still wet i roll those meat pieces in a mixture of spices:
- red pepper( some white pepper and red hot too inside), indian nuts, wild thyme, wild ralic, oregano, corn powder , thunder thorn( a.k.a Ononis spinosa, its latin name, dont know the english one) and ofc some salf too( CaHl is the best, from Black sea)
Then i put it in my hunting hut ceiling to dry out: its crusial for the cailing to have a good air flow
Since the whole hut is made of red oak it add an oak flavout too
And volia, with God Almighty`s helps its ready for 20 days
Its flavour is unique, the best it goes with a home made corn bread ( my wife still makes it) or as a vodka/red wine appetizer
You are killing me Mitko…. that sounds great!!! 
Thank you for the information……. :+1:
Best regards,
Chuck
.
Mitko’s Wild Boar Meat Processing……… it sure looks like it is gonna be good!!! :+1:
Whaddya do with it after? Cook it? Ie, you don’t just eat it as-is like jerky, do you? (I’d be paranoid about trichinosis from any porcine animule.)
Imagine broiling it with the spices intact would make for really nice sliced meat…
(I’m already salivating for it like a jackal salivates for a wounded opossum.)
Lightbringer
No, cooking it will destroy the flavour…cooking!.. Its good when fried with eggs yes but boiling will totaly destroy it
trichinosis, pig plague, pig flue: thats why every hug is tested before processing, we do have a special lab for that here- i do it every time
Actualy you dont have something like this in US, its not a jerky but more or less like a ham of some sort…and its not the only thing i am making, i count this as a part of the hunting you know, hunting is not only a mindlessly shooting at the animals but a whole process, from planning, ammo crafting, gun tunning, shopping, making those lovely “jerkies” too
Here you are: the last year i filled the whole place with goodies
I do make also deer sausages and deer dry spiced jerky too
.
Oh my…… 
… :+1:
Can I come and visit for a while Mitko???
That looks so good I can almost taste it now………… 
Sure, i love guests ! Are You hunting teacher?
The last year i actualy met a BLF guy but he was from Romania living 250km from home, several hours driving is nothing .
Hehe, the US taste is a bit different - you put sugar in nearly everything but i am sure youll like it, at least those americans that tasted it liked it and usualy the reaction is like WOAH
No, not boiling, but broiling. Heat-source from the top, let the meat bask in its juices that run out into the pan below. Concentrate the flavor…
Mmmmm.
Aaaaah, okay. I was wondering about that.
Even commercial hams and smoked-meats, I figure they have to test them rather than get sued, but some critters in the wild… never know what’s in them!
Oh yeah, I love to hunt Mitko. :+1:
I hunt mostly white tail deer & turkey around here. I hunt hogs a couple of hours south of here, but that is an easy drive.
Our “taste” in the USA is probably a bit different. BUT…… I am about positive I would like that a whole lot.
I wouldn't mind getting to know someone real well, that likes to hunt hogs, to arrange a care package, shipped to me on dry ice.
I would love to try it.