Thread: Wild pork, any good for ham?

I've not any experience, with wild pork myself, but I'll pass on what could be a good ham making, procedure.

It's from one of those idiot cooking travel celebrity shows, Anthony Bourdain I think.

In Portugal, the local farm family, cut up a Boar.

The legs, singed and scraped exhaustively, were placed in pine boxes in sack-loads of salt and left in a cool dark corner of an outbuilding, for months until the juices stopped seeping out of the box.

They were then given a quick wash and dry, before being hung at the back of the fire hearth in the kitchen where the family did all their cooking, big hearth, some 6 feet across.

After some more months they'd smoked and become mahogany brown. Perfect! Similar method to making Pancetta I think.

If you could get approval from the clipboard fascists, they'd sell for $100 Kg.