Risky way is castrate and feed out 2 months- rather high death rate at full grown. More common way is simple butcher and dig out the old Polish , Italian and German 'boar' recipes using vinegar and other marinades, light smoking and moist cooking. SO, simple fried pork/boar chops may not be best taste for some people- but a moist roast or a pan roast chop with sweet potato and pineapple chunks, juice and bit of garlic and ginger prior overnight marinade would probably be acceptable- 350 degrees for a hour-90 minutes, layer potato first, then the marinated pork chops, then top with slices of Bermuda or Vadelia onion, pineapple and the marinade juice to just barely cover the chops or slices. can do a whole big chunk- but it'll take longer to roast. 400 pounds is adult but still young for most breeds- a yearling? Last spring farrow? Parboil dip in brine then smoke house for cut up pieces is again the old way of handling boars- this came from the pre-refrigeration days. Thin sliced smoked fat back or loin can be fried and then simmered- a braise or poaching in fry pan with a acid liquid like vinegar or lime juice and bit of spice helps. BBQ? do a 24 hour marinade first. RN
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Today's Featured Article - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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