I have noticed a lot of trendy restaurants have "wild boar" on the menu these days. I have considerable experience dealing with feral hogs of all sizes and genders. While I am of the opinion that wild sows of any size are fantastic on the table, I condider the boars to be virtually inedible. Even young boars have that distinct musky odor that, to me, renders them unfit for the table.
When you see "wild boar" on the menu at a restaurant, what are you actually getting? I will say that one of the best feral hog meals I ever prepared came from a barrow, which is a castrated boar, of around 250 pounds. Is that the product restaurants are serving?
Do any of the food professionals on Chef Talk offer this in their restaurants, and, if so, how do you prepare it?