Comments on: Adobong Baboy Ramo / Wild Boar Stewed in Vinegar & Salt a la Marketman

By: des obed

des obed — Wed, 18 Nov 2009 14:07:58 +0000

GenerSumilang,
wow! thanks for the tip. i will check and buy a baboy damo, the bulua highway in cag. de oro is the site for vendors of slaughtered baboy damo. one or two pigs usually.

By: GenerSumilang

GenerSumilang — Sat, 21 Feb 2009 08:17:10 +0000

Let me just clear something here,BABOY DAMO is not a domesticated pig, nor a native pig, either a pet pig, baboy damo is a wild, eating anything from the wild or attacking nearby farms at night.Some here may think that eating a domesticated pig that looks like a wild boar is already a baboy ramo! No! they are totally differs, though native pig is almost similar in appearance with that of wild boar, there are characteristics that makes them differert even they are in the same species. A wild baboy damo has longer snout and sharper coiled teeth that almost resembles a fang! they have shiny mean looking hair, ears are pointee small,and small feet. taste of meat is a little bit of pungent and its more pungent if you got a male boar that almost not edible in taste. there are techniques anyway in avoiding this nasty smell, before buchering, scrubb all its body with dry soil, and if its a male boar, just after killing it,(killing? a murderous term) remove its “balls” immediately and also use soil on its body.(removing its balls “YAG-BA” will avoid the spread of nasty liquids to the meat and the soil will sip the liquid coming out of its pores, a normal sweat i called adrenalin sweat that normally comes out of their skin while chasing them, its like a form of protection against human enemies)My suggestions are mainly wild but effective thought not scientific but it will really work! Why i know this? because im a hunter from the cagayan valley who loves hunting in the wild everytime i step my foot in the philippines. And the taste of original wild baboy damo is tantamount and totally different…..

By: jun

jun — Thu, 19 Feb 2009 14:59:12 +0000

hi betty q, I don’t think there is acorn in philippines. I’m just day dreaming of domesticating baboy damo for a lechon and jamon. hehehe

By: jun

jun — Wed, 18 Feb 2009 12:15:06 +0000

Yup I agree it’s hard to tell but I’m sure there are people who will swear that the meat taste different from a normal commercial pig. Although for me knowing that the food that I will eat is almost as close to natural is already a plus factor for me to pay extra to reward the people who have the courage to continue to produce food that are not chemically tainted or artifically produce.

By: Marketman

Marketman — Wed, 18 Feb 2009 08:30:20 +0000

Jun et al, we feed our pigs that are waiting to be roasted lots of ripe chicos for a few days before they are slaughtered. They love chicos. And we happen to have thousands of fruit during the right season… But honestly, I can’t tell if it changes the taste of the meat if they eat the fruit for say a week or two only before they are eaten…

By: betty q.

betty q. — Wed, 18 Feb 2009 00:58:26 +0000

Or maybe langka seeds, but maybe need to boil them first?

By: betty q.

betty q. — Wed, 18 Feb 2009 00:56:38 +0000

Are there oak nuts (acorns) back home, Jun?

By: Maria Clara

Maria Clara — Tue, 17 Feb 2009 19:40:08 +0000

It is also good in sampalok sinigang with all the veggies and estofado.

By: jun

jun — Tue, 17 Feb 2009 17:30:50 +0000

I wonder if anyone check if our baboy damo’s fat is monounsaturated like the Iberian pig. if you domesticate this baboy damp and fed them with acorn will it achive the same quality as Iberian pig. hmmmm…..

By: mikelinparis

mikelinparis — Tue, 17 Feb 2009 01:42:14 +0000

shyet! this looks & sounds gooood!