Eating feral pigs

[Blue]

I used to eat the rear quarters of feral pigs I shot, but in the last ten years, because of what I read e.g. leptospirosis, bovine brucellosis, I haven't. Apparently, it's the body fluids of infected pigs that's the problem...but mainly to the person butchering the pig (e.g. the hunter). I wear thick rubber gloves whenever I touch pigs I've shot. Anyway, to cut a long story short, I'm thinking of eating them again. Pigs are from the New England area of NSW. Anyone eat the pigs they shoot and why or why not? I believe we used to export all the pigs to Hungary, Germany and maybe Austria for them to serve in restaurants, that we never ate in Australia.

[bladeracer]

I used to eat the rear quarters of feral pigs I shot, but in the last ten years, because of what I read e.g. leptospirosis, bovine brucellosis, I haven't. Apparently, it's the body fluids of infected pigs that's the problem...but mainly to the person butchering the pig (e.g. the hunter). I wear thick rubber gloves whenever I touch pigs I've shot. Anyway, to cut a long story short, I'm thinking of eating them again. Pigs are from the New England area of NSW. Anyone eat the pigs they shoot and why or why not? I believe we used to export all the pigs to Hungary, Germany and maybe Austria for them to serve in restaurants, that we never ate in Australia.

I adore pork, by far my favourite meat, but personally, I wouldn't be eating wild pig for pleasure, only in an emergency. Probably more than 99% of them would be fine but the nastiness I've seen and heard about rules out that small risk when clean pork is readily available at butcher shops.

[Blue]

I understand that it's far more than 1% that have either or both of those diseases I mentioned, but also those European countries didn't seem too concerned about them. As mentioned, it seems to be the body fluids that are a problem on any open cuts etc, from what I can determine...not a problem for the consumers of the pork apparently.

[GQshayne]

I give eating them a miss too. Not worth the risk.

[bladeracer]

I understand that it's far more than 1% that have either or both of those diseases I mentioned, but also those European countries didn't seem too concerned about them. As mentioned, it seems to be the body fluids that are a problem on any open cuts etc, from what I can determine...not a problem for the consumers of the pork apparently.

I can buy good clean pork though so why even take any risk at all. Grab a ham on the way out there if you want a pork feed in the bush. Set it up to cook, go bang some piggies, come back for a beautiful pork roast or however you prefer it. If you're stuck out there and need a feed then sure thing, select some cuts that look clean, cook them well and get them into you, but I wouldn't bother just for a feed.

[Blr243]

I found about 5 small piglets in a grass nest once. My mates girlfriend had a really big camp oven and she was a real good cook . There was room for pumpkin and potatoes and onion and the five piglets in that camp oven. They were tender and amazing. Care with blood and urine and cuts on hands when field dressing is important and thorough cooking is important

[on_one_wheel]

Provided you school up on what to look for disease and parasite wise, proper / clean butchering and cooking there's no reason you can't eat feral pig.
Brucellosis isn't too uncommon, do a little homework on that one.
Just as 243 said ... cuts n scratches on yourself is a pathway for infection, your eyes acn also be another pathway if you cop a drop of infected blood, guts or urine in them.
Meanwhile, have a read here
viewtopic.php?t=7673

[Blue]

That link was good. Confirmed what I previously thought. I'll just take the rear legs of young pigs, not cut them open, continue to wear thick rubber gloves, cook really well and be a bit careful.