[Beewyched]

We think that we've found an answer, trialed on family only! Well for sausages anyway ...

Freeze the pig first, then defrost to make the sausages.  Only problem is finding the time to do small amounts coz we can't re-freeze them 

Anyone else got any ideas that have worked?

[Eve]

So you had meat with boar taint, I take it? I've heard that smoking masks it, haven't tried it yet as never had one of ours come back with boar taint (and I can smell it - urgh!)

How about turning them into burgers, it makes experimenting with recipes easier and it's far less hassle 

[Beewyched]

Well, that's the thing ...

This is only time we have sent-off an entire boar at over a year old & he stunk like a stinky boar for several months before his last trip.  So we were concerned that there would automatically be boar-taint (not that we could smell anything when we divided-up the rough cuts though).

So, could it be that he didn't have it because he'd never been with the girls, even though his "eu de porcine" was overwhelming?

[Eve]

Yes, he could well have been absolutely fine.

If you can normally detect boar taint and you couldn't with his meat, then he was fine.

[Beewyched]

Thanks for the advice Eve.  We haven't started on the big joints yet - we were going to do salami or something similar (just in case).  Sounds like we'll be able to roast them afterall (but will still do some salami etc from some peices, as we've got some brill recipies from another thread)

Cheers