Is Javelina Worth Eating? Yes – And Here Is How

The Truth About Eating Javelina

Javelina gets a bad reputation in Texas hunting circles. Many hunters shoot them and leave them in the field, assuming the meat is inedible. This is a mistake. When handled and prepared correctly, javelina can be delicious – you just need to know what you are doing.

First, What is a Javelina?

Despite their pig-like appearance, javelinas (also called collared peccaries) are not pigs at all. They are a completely different species native to the Americas. This matters because their meat has different characteristics than wild hog.

Why Javelina Has a Bad Reputation

• The scent gland: Javelinas have a musk gland on their back that can taint the meat if not removed quickly and properly.
• Field handling: Many hunters do not process javelina carefully, leading to off-flavors.
• Expectations: People expect it to taste like pork – it does not. It has its own unique flavor.
• Poor cooking methods: Treated like pork, it can be tough and gamey.

How to Handle Javelina Properly

In the Field:

1. Act fast: Field dress immediately after harvest.
2. Remove the scent gland first: Before doing anything else, carefully cut out the musk gland on the back near the rump. Do not puncture it. Dispose of it away from the meat.
3. Avoid contamination: Do not let the gland area contact any meat.
4. Cool quickly: Get the carcass cooled down as fast as possible.
5. Skin carefully: The hide can carry musky oils – skin without letting the outside contact the meat.

At Home or the Processor:

1. Trim all fat and silver skin – javelina fat does not taste good like pork fat.
2. Soak the meat in buttermilk or salted water overnight to draw out any remaining gaminess.
3. Keep cuts separate from other game during processing.

What Javelina Tastes Like

Properly handled javelina has a mild, slightly sweet flavor – lighter than venison or wild hog. Some compare it to lean pork with earthy undertones. The texture is firm and holds up well to slow cooking.

Best Cooking Methods for Javelina

Recommended:

• Slow braising: This is the best method. Low and slow in liquid produces tender, flavorful meat.
• Carnitas-style: Braised in citrus and lard until shreddable.
• Ground and seasoned: Mix with pork fat for tacos, chili, or sausage.
• Smoked low and slow: With proper moisture management.

Not Recommended:

• Grilling steaks (too lean, gets tough)
• Any quick, high-heat method
• Cooking past medium (dries out quickly)

Simple Braised Javelina Recipe

Ingredients:

• 3 lbs javelina shoulder or leg, cubed
• 2 cups chicken broth
• 1 cup orange juice
• 1 onion, quartered
• 6 cloves garlic
• 2 bay leaves
• 1 tbsp cumin
• Salt and pepper

Instructions:

1. Season javelina with salt, pepper, and cumin.
2. Brown in a Dutch oven on all sides.
3. Add remaining ingredients.
4. Cover and braise at 300°F for 3-4 hours until fork tender.
5. Shred and serve in tacos with fresh cilantro and salsa.

The Verdict

Is javelina worth eating? Absolutely – if you handle it right. The key factors are:

1. Immediate scent gland removal in the field
2. Quick cooling
3. Complete fat removal during processing
4. Overnight soaking
5. Low and slow cooking methods

Do not waste a javelina in the field. Bring it in, process it carefully, and you will have unique, delicious meat that most hunters never get to experience.

Processing at Ruiz Custom Meats

We process javelina and know exactly how to handle it. We will remove all fat, properly trim the meat, and can grind it with pork fat for excellent results. Just let us know it is javelina when you drop it off – proper identification ensures proper handling.

Have questions about processing your javelina? Give us a call – we are happy to help.