• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Boar loin, photo essay

sawhorseray

Master of the Pit
SMF Premier Member
2,411
2,117
Joined Oct 17, 2014
Those look like what we called the "hog tenders", cut from the inside of the rib cavity after the hog was gutted, get about a pound of meat from a 300lb boar. We'd marinate them in teriyaki at 90 seconds a side over red hot coals, best part of the pig, a real delicacy. RAY
DSCN0856.JPG
 
Last edited:

sawhorseray

Master of the Pit
SMF Premier Member
2,411
2,117
Joined Oct 17, 2014
They are kind of weird in a way. It's not an organ, yet it's meat that isn't attached to a bone, it's taken out by cutting around a layer of skin on the inside of the rib cavity. Don't overcook them, they're just about fork tender, and delicious! We always wondered what they'd sell for, if they could even be bought. I whacked right about 70 wild hogs in my hunting career, my partner about 50. Not every wild hog had tenders, the ones that did, they were on a dinner plate that night. RAY
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.