How should I prepare boar meat

Boar meat

From 2021 pig fattening farms in Germany will only be allowed to castrate their piglets with anesthesia. This also applies to organic pig fattening farms. So far, EU organic farms only have to give their piglets painkillers. Anesthesia is only mandatory for organic farming associations such as Bioland.
Exit from anesthetized piglet castration

It would be even better not to castrate the piglets at all, but to fatten them as boars. According to the animal welfare organization Provieh, so far only about five to ten percent of male pigs are slaughtered as young boars. It is not only animal welfare reasons that speak in favor of boar fattening: on the one hand, non-neutered pigs need less feed. On the other hand, their meat has a higher proportion of lean meat, so it is overall leaner. The problem with this is that the meat of around five to ten percent of sexually mature male pigs smells a bit unpleasant. However, depending on the feeding, husbandry and genetics of the pigs, the proportion of animals with a noticeable smell varies greatly.

Keeping them is also not a problem: Sexually mature boars are usually more aggressive and sexually active than castrated animals, but the generous space available in organic farming minimizes the risk of injury to the organic boars.

How does the boar odor come about?

Responsible for this unpleasant odor, the so-called boar blemish, is primarily the male sex hormone androstenone, which boars use to attract sows. Another odor component is skatole, a metabolic product that is created in the intestine when protein is broken down. Whether and how unpleasant people perceive boar odor in meat or sausage products varies greatly from person to person: The proportion of very sensitive people is higher among women than among men - there are also differences between different countries.

The good thing, however, is that the boar blemish can be covered up during processing in the butcher's shop. Food technologists from the Anhalt University of Applied Sciences recently developed suitable recipes.

Spices and smoke against odor

Seasoning, heating, smoking - with these steps you can turn boar meat with a noticeable smell into delicious sausage products. "The key is to combine the right spices and processing steps," explains Sandra Warmuth from the Anhalt University of Applied Sciences. The right temperature in the process is also important. It is most effective to season boar meat with oregano, rosemary, nutmeg or sage and to heat it. Because androstenone and skatole disintegrate in the heat.

In a taste test, specially trained examiners evaluated various boar meat and sausage products that were made according to the new recipes of the food technologists from Anhalt: the meat sausage seasoned with nutmeg was particularly well received. The sensory evaluation of the various liver sausage variants and the two ham variants was also consistently positive. The blood sausage samples performed almost as well. Only when tasting the boar meat jelly was a slightly sweet taste to be tasted.