[ RadSafe ] Austrian Versus Texas Wild Boar Meat
Neil, David M
neildm at id.doe.gov
Tue Jun 7 14:37:04 CDT 2011
As to the tusks, there's no reversion involved - This little piggy didn't make it to the "dentist" to have them removed. And, yes the domestication is somewhat thin. It should also be remembered that hunting clubs, etc. have released some of the undomesticated Eurasian strain as well.
Dave Neil
DOE-ID Lessons Learned Coordinator
Those who cannot learn from history are doomed to repeat it. - George Santayana
-----Original Message-----
From: radsafe-bounces at agni.phys.iit.edu [mailto:radsafe-bounces at agni.phys.iit.edu] On Behalf Of Doug Aitken
Sent: Tuesday, June 07, 2011 11:10 AM
To: franz.schoenhofer at chello.at; 'Gilbert Keeney'; 'The International Radiation Protection (Health Physics) Mailing List'
Subject: Re: [ RadSafe ] Austrian Versus Texas Wild Boar Meat
I know we are way off "Radsafe" topics, but thought you might be interested in these youTube videos of feral hogs in Texas.
http://www.youtube.com/watch?v=9ntKyFWOoNI
http://www.youtube.com/watch?v=6rE8MQ-QEqg
As you can see, they grow BIG! Evidently, a domestic pig will revert in one generation to a "wilder" sort, with black coloring, bristles and, in some cases, tusks. The "domestication" is somewhat thin!
Regards
Doug
-----Original Message-----
From: franz.schoenhofer at chello.at [mailto:franz.schoenhofer at chello.at]
Sent: Tuesday, June 07, 2011 9:32 AM
To: 'Gilbert Keeney'; Doug Aitken; 'The International Radiation Protection (Health Physics) Mailing List'
Subject: RE: [ RadSafe ] Austrian Versus Texas Wild Boar Meat
Doug et al.,
To my knowledge there are no feral pigs in Europe, at least not in Middle Europe. Since according to Wikipedia wild boars were domesticated about 9000 years ago, there most be quite a difference between these two branches of pigs. And, believe me, there is! Look at pictures of both of them, look at pictures of differernt races of "sus scrofa domistica" and their descriptions. For gourmets: You can find on google even extensive descriptions of their culinary characteristics. The flesh is according to gourmets extremely different even in the genus "domesticus". The real wild boars have a completely different taste, but obviously depending on the part of the animal you use, how you cook it, which herbs you use etc. Well, thats to be treated in the science of cooking! For instance you could not make a Wiener Schnitzel from wild boar, it would result in a completely different taste.
Also in Austria farmers do not like wild boars, because they think that the farmers plant corn and other green plants for their pleasure. Wild boars have multiplied some time ago, when there was a ban on shooting them because of the contamination. Now the contamination seems to be higher and probably because of the horror news nobody wants to buy the meat....... I have not looked actively for this meat, but have not seen any on the market place. It used to be very expensive anyway. Last autumn I was in France and in Southern France I had a wonderful "pate de sanglier" (Wild Boar Pate) and when I noted to the host "Un sanglier moins!", (one wild boar less) he laughed heartly.
From my disrespectful comments you can draw the conclusion that in Europe the average consumption of wild boar is close to zero per year. Even hunters eat very little venison, because they have to sell it, in order to be able to keep the forest and the game population intact.
So what??????
If you get hold into such meat, either from feral pigs or wild boar, enjoy it!
Franz
---- Doug Aitken <jdaitken at sugar-land.oilfield.slb.com> schrieb:
> Having seen many in the backwoods of Texas, and some big'uns in the
> jungles of Borneo, the "wild boar" in Texas are in general feral pigs
> - domestic pigs that have escaped and gone wild.
> They lack the vicious curved fangs of the real boar. But you still
> don't want to mess with them, especially if it is a mother with piglets!
> They are indeed a real nuisance and are hunted regularly, but those
> critters breed like crazy and you just can't keep 'em down. And they
> grow big!
>
> I can’t say that the flesh is much different from regular pig - a bit
> more "gamey". But as I never tasted real "boar" I am sure there is a
> bit of a difference.
> Doug
>
> -----Original Message-----
> From: radsafe-bounces at health.phys.iit.edu
> [mailto:radsafe-bounces at health.phys.iit.edu] On Behalf Of Dan W McCarn
> Sent: Sunday, June 05, 2011 5:58 PM
> To: 'The International Radiation Protection (Health Physics)
> MailingList'; 'Gilbert Keeney'; 'Franz Schönhofer'
> Subject: Re: [ RadSafe ] Austrian Versus Texas Wild Boar Meat
>
> Dear Maury:
>
> I am expert on part of this subject!
>
> For years in Austria, I'd ride the fence on my horse 4 seasons a year
> to check for places where wild boars had dug through or under the
> fences in the Karnabrunner Wald in Lower Austria. For this task, I
> was awarded a free wild boar each year (with me at the trigger of my
> accurized Winchester Model
> 1894 .30-30) and they all tasted "real good". I did this memorable
> task from 1981 through 1988, so I was quite conscious of the potential
> effects of the Chernobyl accident.
>
> HOWEVER, following the accident, our hunting club submitted a wild
> boar shot (and refrigerated) the autumn before Chernobyl for testing.
> The report was that it was badly radioactively contaminated, so we
> tended not to believe anything we were told after that. I also shot
> quite a few pheasant, duck & roe deer in Austria, and they all tasted "real good", too!
>
> Heck, I've even been snipe hunting in Austria, too! (The real kind!)
>
> I also have significant experience with the succulent rattlesnakes of
> Colorado during years of field exploration for uranium, and they all
> tasted "real good", too! I had them roasted, broiled, barbequed,
> turned into Chile and even curried & served on a bed of rice with
> mandarin oranges. I never checked to see if they were particularly
> radioactive or not, but their rattle sounded quite similar to my
> scintillation counter, so they might have been.
>
> Those critters all tasted "real good"!
>
> But, I've never been wild boar hunting in Texas...
>
> The wild boar around Chernobyl tend to dig up the countryside as well!
> I enjoyed the Pripyat Swamp in 1996 and 1996.
>
> Dan ii
>
> --
> Dan W McCarn, Geologist
> 108 Sherwood Blvd
> Los Alamos, NM 87544-3425
> +1-505-672-2014 (Home – New Mexico)
> +1-505-670-8123 (Mobile - New Mexico)
> HotGreenChile at gmail.com (Private email) HotGreenChile at gmail dot com
>
>
> -----Original Message-----
> From: radsafe-bounces at health.phys.iit.edu
> [mailto:radsafe-bounces at health.phys.iit.edu] On Behalf Of Maury
> Sent: Sunday, June 05, 2011 15:54
> To: Gilbert Keeney; Franz Schönhofer
> Cc: The International Radiation Protection (Health Physics) Mailing
> List
> Subject: Re: [ RadSafe ] Austrian Versus Texas Wild Boar Meat
>
> Thanks, Neil, I'd forgotten that they are here -- I'll try to find a source.
> I like cabrito, but never thought to seek a source for boar. Thanks.
>
> And it surely would a great pleasure to dine at Franz's table but yes,
> the air fare is a deterrent ...
> Maury&Dog
> ========================
> On 6/5/2011 3:29 PM, neilkeeney at aol.com wrote:
> > Maury,
> >
> > As you know, there are literally tons of wild boar on the hoof over
> > there
> in Texas. You don't need to import it from Austria. I know that in
> Texas, they ruin rice and row-crop production with their feeding habits.
> >
> > I recall that here in the U.S., during the fall and winter large
> > portions
> of the the diet of wild pigs consists of acorns and acorn 'mash' that
> accumulate in washes, runnels, stream beds and the like. Perhaps the
> Oaks of Austria (sounds picturesque)) serve to concentrate Cs-137 in
> the acorn production...
> >
> > Regards,
> >
> > Neil Keeney
> ----------------snipped------------
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--
Franz Schoenhofer, PhD, MinRat
Habicherg. 31/7
A-1160 Vienna
Austria
mobile: ++43 699 1706 1227
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