First I removed the limbs. Front legs are not attached to the body by bone, so they are easily removed. The back legs are attached by a ball–and–socket joint, and it takes a little skill not to massacre the hams while doing this. Fortunately I’d studied the classic book Basic Butchering of Livestock & Game by John Mettler. The backstrap (loins) I deboned—I did not feel like breaking out the hacksaw to split the backbone to make proper pork chops, which can be tricky. Sawing off the shanks and ribs was much easier. Love me some wild boar ribs. That left a lot of stray bits all over what remained of the carcass. Sausage meat!
Gourmet Live guest columnist, hunter, gatherer, and cook Hank Shaw heads to the hills of California to show us what it’s like to stalk, kill, and cook wild boar.