OK, how do you know how how far down to cut the fat off this thing? its so greasy, it reminds me of bacon, but I cnat tell where the fat ends and the skin begins...
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You'll recognize it when you see it. It's blue with with little pocket craters all over it. BTW, from the sounds of it, you aren't even close yet.
It looks like a golf ball, except the bumps are indentations.
cut through the skin just sew it up.
I have come to the conclusion, pigs are only good for bacon and sausage and ribs. talk about stink! And gross to boot! i found the skin, but it was 1 1/2 inches of fat to get through to get to it! And its THICK, do I have to flesh it thinner after it gets back from the tannery?
Its an ordinary farm raised nasty porker, nothing special, just wanted to try one out for myself and see why ANYONE would want a pig or cousin to a pig on thier wall...
This "Russian boar" is an urban legend fitting right there with "Rocky Mountain Sheep", "Texas Dall", and "barbarosa sheep". Feral hogs all revert back to their "wild" appearance eventually. That's why I call them "skeet goats" or "pick-a-pets". They hold them in a barn till the customers shows up with a gun. Then he shouts, "PULL!" and someone kicks the hog in the ass and it runs out to get shot. If they miss, the farm just resets the trap..
If you're having it professionally tanned, it SHOULD be fully shaved when you get it back. McKenzie has a super new hog form they showed at the NTA. It has a full mouth cup and you can mount one in less than half an hour.
I watched a thing about HOGZILLA and they said the reason he was so big was because after a hog gets loose from a farm, it goes back to getting long hair and long tusks, the transformation can take as little as 2 weeks to begin, and they get horribly mean!
I dont know why anyone would want a hog for a pet, maybe to eat, but not as a pet. LOL