Does anyone have experience with raising intact LBH boars for meat? On other discussion lists I have been on, the topic of boar taint can be extremely volatile, with some people swearing you can’t ever raise good pork from a boar and others never cutting their boars and getting gourmet pork as a result. My understanding is that breed can make difference as can management. We recently butchered a 6 year old Tamworth boar, after isolating him from the females for 2 weeks, and the sausage was excellent, with not a trace of boar taint. So what do people say about raising LBH boars intact for meat?