Pig (Sus Spp.)
Pig
Selection
Catch mature pigs in forested areas using traps, baits, and/or guns.
Storage
Meat can be brined, dry-cured with salt, smoked, or frozen for long storage. Keep blood in the refrigerator.
Preparation
- Stun, shoot, or stab in the head to kill.
- Stick the pig with a sharp, full-length knife.
- Hang to bleed out and catch blood in a bucket.
- Haul into a tub of hot water or pour boiling water overthe body.
- Shave with a scraper to remove all hair.
- Hang head-down and cut open to remove organs.
- Can use the stomach and intestines for stewing withthe pig’s blood.
- Chilling the carcass in an ice tub for a few hours orovernight in a cold room is recommended.
- Can be roasted whole.
- Cut the carcass meat as desired.
- Wash fresh meat well before use.
- Can be grilled, sautéed, stewed, or made into soup.
- (Guam Administrative Rules and Regulations – Chapter 11: Hunting Regulations, 1999; Tyrr, 2001)
Photo Source
J. Hollyer
Pig
Pigs are both hunted wild and farm-raised in the Pacific islands. The two generic types of pig are the feral pig (Sus scrofa) which are often long-snouted, and the domesticated swine or hogs (Sus domesticus) that are often with shorter snouts than feral ones. Fur color varies but is generally dark grey to black or brown. Both are widely distributed and legally hunted year-round (Conry, 1988; Haden, 2009).
Traditional Names
- Chamorro – babui
- Chuukese – piik
- Hawaiian – puaʻa
- Kosraean – pik
- Marshallese – piik
- Palauan – babii
- Pohnpeian – pwihk
- Samoan – puaʻa
- Yapese – siilo