Pork

We process wild hogs every year. They are leaner than domestic pigs and taste very similar to regular pork. I will usually buy bacon and ham from the store. However, I have been making my own Breakfast Sausage. Wild hog bones make a great stock and the meat makes great chunks for rice pilafs and soups. I especially love pork in cabbage rolls and ground up in meatballs or Pelmeni Dumplings.