And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Not pigs Desert peccaries are not pigs; they are a separate species within the family Tayassuidae. While they share some similarities with pigs, such as being hoofed mammals and omnivorous diets, they belong to a different suborder (Suina) and have distinct physical characteristics. Peccaries, also known as javelinas, have longer, straighter tusks and a more slender build compared to pigs, which have shorter, curved tusks. They are native to the Americas and are often mistaken for pigs due to their appearance and behavior.
I remember we had one for Thanksgiving dinner once and it was pretty good but your have to remove that scent gland right away. The funny thing is they are about 1/3 head and when people do a taxidermy mount of a head it gives the impression of a much bigger animal. If you ever stumble into a herd of them in the South Texas brush country and they start running in all directions you'll never forget it.
Saguaro NP East loop drive. Stinky things - we used to hunt them by scent - we could smell them before we could find them. They've torn up a couple of my dogs when cornered (in my garage - need to keep door closed.) Not worth the trouble unless you are _really_ hungry/starving.
Had 'em once at a pit BBQ. Wrapped in burlap and buried for two days. When they dug 'em up and unwrapped 'em, they gave the sacks a good shake and ALL the meat LITERALLY fell off the bones. As to taste....hmmm...well... To be honest, I LIKE a little gamey flavor, but those things were a bit "odd" tasting. It was edible, but not something I'd go out of my way for or ask for 2nds of.
A friend at work would go back to west Texas this time every year for Thanksgiving. The Friday afterward, he, his dad, and uncles would go hunting for javelina. When they got one, they’d butcher it, and shred it, I believe, and put the meat in the freezer. At some point, they’d thaw it and start marinating the meat. They would use it in Christmas tamales.
Not pigs
ReplyDeleteDesert peccaries are not pigs; they are a separate species within the family Tayassuidae. While they share some similarities with pigs, such as being hoofed mammals and omnivorous diets, they belong to a different suborder (Suina) and have distinct physical characteristics. Peccaries, also known as javelinas, have longer, straighter tusks and a more slender build compared to pigs, which have shorter, curved tusks. They are native to the Americas and are often mistaken for pigs due to their appearance and behavior.
Yeah but how do they taste?
DeleteIn other words, it's a pig.
DeleteI remember we had one for Thanksgiving dinner once and it was pretty good but your have to remove that scent gland right away. The funny thing is they are about 1/3 head and when people do a taxidermy mount of a head it gives the impression of a much bigger animal. If you ever stumble into a herd of them in the South Texas brush country and they start running in all directions you'll never forget it.
ReplyDeleteSaguaro NP East loop drive. Stinky things - we used to hunt them by scent - we could smell them before we could find them. They've torn up a couple of my dogs when cornered (in my garage - need to keep door closed.) Not worth the trouble unless you are _really_ hungry/starving.
ReplyDeleteHad 'em once at a pit BBQ.
ReplyDeleteWrapped in burlap and buried for two days.
When they dug 'em up and unwrapped 'em, they gave the sacks a good shake and ALL the meat LITERALLY fell off the bones.
As to taste....hmmm...well... To be honest, I LIKE a little gamey flavor, but those things were a bit "odd" tasting. It was edible, but not something I'd go out of my way for or ask for 2nds of.
A friend at work would go back to west Texas this time every year for Thanksgiving. The Friday afterward, he, his dad, and uncles would go hunting for javelina. When they got one, they’d butcher it, and shred it, I believe, and put the meat in the freezer. At some point, they’d thaw it and start marinating the meat. They would use it in Christmas tamales.
ReplyDelete