Click on the picture for a bigger versionI culled a boar on my farm a month or so ago, and ran him through the farm kill system that my customers meat goes through. (Farm kill, dressed at farm, cut and wrap & smoke at meat shop). I do this from time to time to do a quality control check on the whole system, and in this case to see what the boar tasted like.
One advantage of farm kills to the farmer is that I get to double check my husbandry. Amount of fat, condition of internal organs, overall health of the animal and so on. In the picture above I'm watching Al Stevens cut open a bit of the sows uterus so that I can see the condition and verify that she was not pregnant. I do this from time to time to check the accuracy of my pregtone pregnancy checker, and it's proven accurate so far. (Big help when you're culling sows for not breeding, btw)
Castrating male pigs is a common practice for Americans, and it retards both their growth rate and progress, so if you can not castrate various studies have shown you'll get more efficient conversion of feed to meat.
The boar I culled weighed 700lbs, and was sexually active. In fact, it was mating a sow about an hour before it was killed, and was kept in a pasture with several other boars. So if there were any sexual activity linked issues, I'd expect this boar to have them. I did this intentionally to make sure that I had a good chance of experiencing boar taint if it was present.
I had 5 people smell the meat as it cooked, and taste each of the following meats after cooking. I asked them how the taste was, whether there was a difference in texture, how the fat tasted separate from the meat, and any other impressions they had.
Here's the rundown:
The sausage is fine, in all of its (3) iterations. Spicy, sweet Italian, breakfast. It smells fine when cooking, tastes fine. No issues.
The bacon, to four of the five people tasting, had no discernible difference. I smelled a small amount of gaminess to it. Similar to the difference in taste between wild boar meat and domestic pork. On a scale of 1-10 I'd rate the gaminess to be a 2 or 3. Venison I'd rate a 4 or 5, beef I'd rate a 1, lamb a 3 to 4, to give you a comparison.
I'll try the ham and pork chops tomorrow, but given that bacon a high percentage of fat, and that the bacon was fine, I'd expect the rest of the meat to be fine.
Summary: This animal was fine, and my family and I will be eating him for a while. If I run into any other issues I'll update this post. he dressed out to something like 400lbs of meat. The pork chops are huge. The hams are gigantic.