bigboydan

if you have the time ,the best way of getting the hair off to keep the skin/crackling ,is to have a small fire and put the pig on the ashes for a moment then brush them off with a stiff brush. i know its not always possible here in england to have a fire in the field but its the best way to keep that lovely crackling.

wild boar is fantastic, when camping i would shoot one as quick as possible ,small,under 30kg and bake it on the fire usually wrapped in banana leaves. it would last the whole weekend. it doesnt taste the same as the"wild boar " you get in the deli or specialist butchers here though. its much tastier.

gday mate, i lived in the northern territory in oz [darwin] and shot many pigs over the years, as jager says they are predominantly black and very heavily built. the boars have a 3/4inch thick fighting plate made of gristle that goes up around the neck and on to the chest and shoulders. the biggest proper boar i ever saw weighed 150kg and the biggest iv shot,was just over 120kgs. "the sporting shooter of australia assoc " "SSAA" has a web site that is crammed with boar pics and articles.

hello all, just a hello and brief description. iv been shooting and ferreting for 32 yrs now, including 9yrs in australia where i be came obsessed with hunting wild boar!!! back home in england now and shoot shotgun and rimfire/centrefire. im paticularly keen to start deerstalking and would love any hints ,tips or help in starting off. looking forward to lots of chat and banter ,regards dan