On A Cook Abroad (a BBC production) I saw a horrific scene of dogs going after a wild boar (cingiale in Italian). They’re nasty critters, I know as they take down calves at my in-laws’ ranch in Texas.
On the show featuring Monica Galetti the dogs were feasting on the boar’s flesh when one hunter slit the boar’s throat. I know that le Francais think you’re so superior to Americans. Let me tell you how we do it better. And this is Texas, where you think folks are all backwards. We’ve got an edge on France.
Why would a top end London chef want gnawed meat ravaged by dogs? To her credit, Chef Galetti showed shock and remorse.
Trap the wild hogs humanely in a large enclosure with food. Bring a truck and trailer and fashion your wire “hallway” to get from large trap to hallway to cage. My father-in-law and his friend never touched the hogs. Drive to a place in a nearby town, put them through a weigh station (I never got near the crazy beasts) and I charted the weight, stay out of the way and get out pen and paper, that was my job. Get paid by the pound. Two hogs are not nearly enough to pay the mortgage but money is money and neighbors get together to make tasty large enclosures not to make money, but to save their crops and cattle.
Hogs are transported to Ft. Worth Texas for slaughter and the meat placed on planes to FRANCE. Texans do not want to eat them, yet.
None of them have been roughed up by humans or dogs. As long as France and England want wild boar on the menu, Texas will continue to provide it. No gnawing dogs. Cheers, Dee
Cooking with Dee 