Wild Boar Charcuterie; Coppa, Lomo, Salami

[indaswamp]

So, I recently was gifted 2 wild hogs...
https://www.smokingmeatforums.com/threads/processing-day-2022.310934/#post-2269299

Both are young sows and very lean but very clean. No off smell to the fat when I fried a piece in a frying pan. Been eating deer corn for a month or so.

I pulled out the 2 Coppa & Loins off the larger hog to dry cure after a nap in the deep freeze for 40 days to kill off any Trichinea.

Coppa:

Loin:

That is the whole loin from the 7th rib back to the hip joint...

I set aside 4 hams, 2 loins, 4 tenderloins from both hogs for salami. I'm thinking some Calabrese Sopressata and finnochiona. The rest will be made into sausage or snack sticks.

 

[indaswamp]

Or maybe some Napolitana salami.....

 

[HalfSmoked]

Great gift waiting to see what you turn it into.
The long freeze will kill of trachea?

Warren

 

[chopsaw]

Be watching . I was " gifted " a couple wild hog quarters . I could tell it wasn't treated right in the field . Even frozen it had an odor .
That's some good clean meat you have there .

 

[indaswamp]

The long freeze will kill of trachea?

So...I've done a ton of research on this topic...and what I have found is that deep freeze to -5*F or below for a month will kill all but 1 subspecies of trichinea, and that subspecies does not live in the hot southeast...it can only live in the cold north. So though I feel safe with the procedure, it is not 100% if you live in an area where that subspecies is prevalent.

 

[indaswamp]

Be watching . I was " gifted " a couple wild hog quarters . I could tell it wasn't treated right in the field . Even frozen it had an odor .
That's some good clean meat you have there .

These were actually two of the dirtiest hogs I have ever cleaned...on the outside anyways... I had to run them to the car wash before field dressing them. Dragging a pig through the swamp to the boat will do that.....they were muddy.
Both hogs were shot in the head. That goes a long way towards keeping the meat clean on the inside. Might be some of the cleanest meat on a wild hog I have ever fooled with. I also received then within an hour of the kill and got to work gutting quickly.

 

[HalfSmoked]

Thanks indi for the reply.

Warren