I wonder if this affects wild hogs or just the domestic penned up?

http://www.dailyfinance.com/20...e-pig-virus-spreads/

The vast majority of feral hogs originated as domestic stock that was turned loose or escaped from pens.All of them are subject to being infected. I believe the fatality rate is around 25%.
This impacts the growers drastically and the rest of us with an up tick in food costs.

I don't eat domestic pork.

Sometimes I eat wild pork when I can get one.

KB

quote:

Originally posted by Kabluewy:
I don't eat domestic pork.

KB

How come?

quote:

Originally posted by Whitworth:

quote:

Originally posted by Kabluewy:
I don't eat domestic pork.

KB

How come?

It smells bad when raised in the feed pins.

Sometimes I'll buy some sausage, but that's because the spices cover up the smell.

Some of the wild pork I've had basically doesn't have an aroma at all. But some isn't worth butchering.

I haven't bought beef in a long time either.

Mostly I eat fish and venison, and a nice clean wild hog when I can get one.

KB

I can tell you first hand that the hogs I raise for butchering taste/smell every bit as good or better than any wild hog I've tried. I will grant you that the BIG operations may use hormones and such to get their hogs to market faster and on less feed, which may be what has turned you off from store bought pork. Me, I'll stick with my feed floor raised oinkers.

Granted, some of the small operations, where cleanliness is controlled will no doubt result in better pork.

You have given me a good idea. I could easily search out something like that in this region, and butcher the pig myself. That's probably as close to a sure thing as I can get for quality pork. There are custom sausage shops around too.

KB

Read somewhere that the ferals aren't thought to be affected by the virus, but may be carriers of it. Just another reason to do 'em in.