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4' and 90 lbs? it's HUGE!!!

does it stink like all the rest.. and a peccari is NOT A PIG

Found that nother peccary was "re-discovered" in the 1970's further south in the chaco area--the Wagner's or chacoan Peccary.
Zoo Pict:

quote:

Originally posted by Guillermo Amestoy:
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This may be a new species of Peccary,but I can tell you one thing for sure this guy isn't much of a scientist, if he is under the elusion that a Peccary is a pig, or swine of any kind! The peccary is a spicies with no relatives, unless this new one is truly a Peccary.

All swine have tails, and the peccary doesn't, none of the swine family have skunk like musk gland, that they can emit a protection scent into the air at will, and Peccarys do! Peccary are not related to any swine!

Peccaries are not pigs, but they are distantly related to pigs.

The arguement comes up among scientists as to when the peccary group, split from the true pig and hippo lineage.

Some say 21 million years ago and some say it happened later than that, less than 10 million years.

Also there is a dispute as to whether peccaries evolved in the old world and migrated to the new world, or evolved in the new world and had a parallele evolution to the true pigs.

While it is true they are not related to anything else, they definitely share characteristics with pigs.

From a discussion on another forum, "What Do You Call A Baby Javelina"?

My wife came up with a Dart.

Peccaries, or at least javelinas have several unique features.

The musk gland, which is not connected to the carcass but is completely encased in the hide.

Only one dew claw on the back legs.

4 mammary glands of which only 2 are functional.

A compartmented digestive system, basically a pseudo ruminant, 3 chambers or quasi chambers.

If memory serves me, there is fossil evidence of something over a dozen species/sub-species/variations of the peccary, with only 3, now possibly 4 species still in existance.

One last thing, peccaries, or at least javelina do have a tail. In fact in relation to body size, javelina have just as much of a tail as elk do.

Here is another article on the same thing.

http://www.telegraph.co.uk/earth/main.jhtml?xml=/earth/2007/11/05/eapig105.xml

One more to add to the SCI list.

Javelina belong to the suborder Suina with pigs and hippopotamuses being their closest relatives.



I always try to correct people when they say they shot a pig and it turns out to be a Javelina, but if you really want to mess with someone just tell them that they shot a pigilena

Thanks for posting this information, gentlemen! I knew that the javelina isn't "really" a pig, but that they are related is obvious as they physically share some traits........

a tasmainine wolf bears stricking "simularities" to a canine wolf.. but no relation, ever, period.

perhaps one could say a donkey is a horse, as they make infertile hybrids ... and, from time to time, a fertile one...

comparisons, javilina vs pig
straight teeth - curved teeth
stink gland - no stink gland
new world species - old world species
hollow hair - solid hair
no obvious tail - obvious tail
tastes like $hit to eat - tastes fantastic
skull looks like a rat - skull looks like a pig

peccary aint pigs

But they have a similar nose, Jeff!!

quote:

Originally posted by jeffeosso:
stink gland - no stink gland

But they both stink

quote:

Originally posted by Whitworth:
But they have a similar nose, Jeff!!

LOL!!!!

quote:

skull looks like a rat - skull looks like a pig

Care to show us them rodent teeth on that there javelina skull, No, because their skull doesn't look like a rats skull, if you look at the front teeth, upper and lower on a javelina they are quite similar to a pig.

Also, anyone that says javelina does not taste good, simply has never had any that was handled properly and cooked correctly.

quote:

Originally posted by Crazyhorseconsulting:

Also, anyone that says javelina does not taste good, simply has never had any that was handled properly and cooked correctly.

Gotta agree with that one. I've had some mighty fine javelina however, damn if I want it bad enought to clean one.

Skinning them never has bothered me.

I have heard people make that same statement about bull elk in rut, buck white tails, and pronghorn antelope.

I always look at it as the price of doing business.

I have skinned as many as a dozen in one day when we are doing our hunts.

To get a Javi that tastes decent the first thing I would do is take the skin off and make sure the fur doesnt touch the meat, and get the gland out of there (top, near the tail end on the back)

Here is one marking territory with its dorsal gland



Here is a picture of that gland

Keeping the hair off the meat helps, as does staying completely away from the musk gland.

The musk gland is contained completely in the hide and there is no connection between it and the muscles along the animals back.

I have got to where I just roll the carcass out of the hide and then pick the hide up by the inside as far from the musk gland as I can grab it and throw the hide away.

Most people mess up by trying to do anything with that gland.

If people will just stay away from it and skin the animal out as they would a deer or anything else, the meat will not smell.

Javenlinas are pigs
Whales are fish
Bigfoot is a monkey

quote:

Javenlinas are pigs
Whales are fish

No, actually some of the modern thinking by the taxonomists, is pointing to a link between whales/hippos/hogs/peccaries.

Displaying little rooting behaviour, the giant peccary has a predominantly fruit-based diet and – bizarrely for a hog - is scentless.

Of their uncanny lack of odour, van Roosmalen said: "I think it's another adaptation to predation pressure from big cats. Through evolution, they cannot afford to be (as) stinky as the other ones."

The problem with the whole issue of where peccaries are in the evolutionary and relationships trees of animals, is generated by scientists on both sides of the aisle, trying to discover something that they can claim credit for.

I did not realize until recently the link that has been suggested between hippos/true pigs/peccaries and whales.

quote:

Originally posted by SGraves155:
Found that nother peccary was "re-discovered" in the 1970's further south in the chaco area--the Wagner's or chacoan Peccary.
Zoo Pict:

Looks like a "Wooly" Javelina

Interesting thread! Been trying to educate people for years that javies are not pigs. You guys covered it well. I must agree with the comments on javelina being good eats. I have been hunting and cooking up javies for the past 12 years. We like it when customers come in for a mount and don't want the meat. Have a great shredded meat barbecue recipe and then make the rest into summer sausage. Good eating!!! We take that javelina sausage to functions and serve with crackers, swiss cheese and grapes...always the first appetizer to go!

quote:

Interesting thread! Been trying to educate people for years that javies are not pigs. You guys covered it well. I must agree with the comments on javelina being good eats. I have been hunting and cooking up javies for the past 12 years. We like it when customers come in for a mount and don't want the meat. Have a great shredded meat barbecue recipe and then make the rest into summer sausage. Good eating!!! We take that javelina sausage to functions and serve with crackers, swiss cheese and grapes...always the first appetizer to go!

My wife does not BBQ the javelina meat, but she has a recipe that she uses with jackrabbits, that make some of the best sandwiches around.

One thing I did this past year during one of our hunts, was that I split the carcass down the middle of the spine, then we made bone in chops and then cooked them over an open mesquite fire. It seemed to us that with the bone in the meat stayed juicier and more tender.

Will need to try your bone in over open fire method.

My shredded meat recipe if you'ld like to try it :

Cube javie (works food for goat, too)
Fill crock pot and cover with barbecue sauce-
cook on low overnight
Next day-late morning-drain sauce out and put fresh in, shred meat and keep on warm until dinner time....YUM

good cold for sandwiches also.

Kind Regards,
Mary

Well, not to get too fussy with this thread, but here in Arizona we refer to Javelina as "Pigs," to Pronghorn Antelope as "Goats."
No matter what you call them or what they are scientifically, they are fun to hunt, even if not the greatest to eat (my opinion), unless you really disguise the meat with a pit bar b que, or as Mary suggests, crock potting in bar b q sauce.

No arguement here. People kind of look art me funny when I call a pronghorn a goat or a Speed Goat, kind of like they do when I call a beef animal a Slow Elk.

I call javelina pigs and the babies piglets.

As far as table quality goes' personally, my wife and I rate javelina equal too white tail.

quote:

Originally posted by Crazyhorseconsulting:
As far as table quality goes' personally, my wife and I rate javelina equal too white tail.

Give me a few suggestions on how you fix the meat.

I have to agree with Wild Bill, them Javelina are really good eating. Much better than that poor tasting, bland white meat Feral 'Hawg' everyone went so crazy about. Last year in Freer Texas the Hawgs were given to anyone who wanted them and the Javelinas were cooked up and eaten immediately.... as long as all of the hunters didn't know it was a javelina! I had an Italian hunter with me, and when we skinned his Hawg he told me that it was obviously sick because the meat was so lightly colored. I told him it was just poor genetics and the others in that camp would love it. Then when we opened up that Javelina, we knew we could eat it like the wild russian boars we shoot here in germany.

We fooled all them Texans and made them eat Javelina thinking it was 'good old Murkan Hawg'.

The chops cooked over mesquite is one of the best, Lora has listed several recipes on her page, Cusinero's Cache on our website.

If the animals are skinned out fairly quickly after being killed and the meat is cleaned up and cooled out, it is really good.

The problem most folks have, and not just with javelina but most game meat, is that they try to cook it like beef.

Most game does not have the fat content, so the meat is going to dry out, when it does that it gets tough.

Javelina has probably the leanest game meat I have ever seen, next to jackrabbit.

One way we have cooked javelina that everyone that has tried it has enjoyed, is to bone out the hams, soak them for a few hours in a pickling solution, then wrap them in bacon, then heavy duty aluminum foil.

Put them in a smoker and cook low and slow, the stuff will melt in your mouth.

Dang, you guys are making me hungry!

No kidding, bacon wrapped anything tastes good, it's a porkfat thing.