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submitted 11 months ago by tooclose104@lemmy.ca to c/cooking@lemmy.world

Pretty much the title. We bought a pig, not knowing about boar taint so didn't inquire about the state of the pig (gender, age) beforehand. First cook and it's heavily present.

Will trimming off all the fat and boning it help mitigate the taint (and crossing my fingers here so hard it hurts) or remove it altogether? Anyone have experience on this problem?

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[-] Smatt@lemmy.ca 8 points 11 months ago

I've never heard of this either, I had to check Wikipedia. Apparently it's caused by two chemicals from boar balls, one is "sweaty" tasting and one is "fecal".

[-] ramble81@lemm.ee 11 points 11 months ago

Somewhere between the balls and ass, hence “taint”… got it.

[-] Smatt@lemmy.ca 4 points 11 months ago

Lol I didn't even mean that, it's literally what wiki said hahaha

But it's just too perfect now I read it again 🤣

[-] EeeDawg101@lemm.ee 2 points 11 months ago

Ahh yeah that’s gotta suck. Hopefully OP can get it tasting good.

[-] OurTragicUniverse@kbin.social 2 points 11 months ago

It's also why only female animals are farmed for food and eaten.

this post was submitted on 04 Oct 2023
21 points (86.2% liked)

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