Photo by Cookie Ballou, courtesy of the National Park Service
Have you ever heard of javelina? These unique creatures, also known as collared peccaries, are fascinating animals that roam the deserts of Texas, New Mexico, and Arizona. In this article, we’ll explore the allure of these often underestimated creatures and debunk the myth that they are inedible.
A Pig by Another Name
Javelina, scientifically known as Tayassu tajacu, are part of the New World pig family. However, their connection to pigs is ancient, dating back around 40 million years. In that time, they have evolved into a distinct and intriguing species. These small creatures, weighing around 80 pounds, have poor eyesight but compensate with a keen sense of smell. They live in family groups and, when provoked, can display their fearsome javelin-like teeth.
The Vegetarian Gourmands
What makes javelina an interesting culinary prospect is their diet. Despite their omnivorous nature, studies have shown that their diet consists largely of vegetation, with animal matter making up only 1 percent. This preference for plant-based foods suggests that their meat should be at least as good as pork, if not better.
Photo by Hank Shaw
Javelina have a particular affinity for prickly pear cacti, mesquite beans, and acorns. Their taste preferences align closely with those of humans, as these are all ingredients we enjoy. With such a diet, it’s no surprise that the meat of javelina is delicious and worth exploring.
Busting the Myth
For years, there has been a misconception that javelina meat is inedible due to its strong musky scent. However, this myth couldn’t be further from the truth. The reality is that properly prepared javelina meat is a culinary delight.
Photo by Hank Shaw
When slow-cooked as cochinita pibil, a Yucatecan dish with achiote and citrus, javelina becomes succulent and flavorful. Grilling the backstraps and tenderloins over mesquite can also yield epic results. In fact, many people find the taste of javelina meat surpasses that of venison.
Embrace the Javelina Cuisine
If you’re intrigued and want to explore javelina further, there are several enticing recipes to try. The light-colored, lean meat of javelina lends itself well to slow-cooker or Dutch oven cookery, similar to pulled pork. You can also venture into Mexican cuisine with dishes like chile verde or mole. Don’t hesitate to get creative and try your favorite slow-cooked pork recipes—the results will likely be outstanding.
When cooking javelina, keep in mind that the meat is lean, so it benefits from the addition of fat. Whipped pork lard or duck fat can work wonders when mixed with the pulled meat and sauce, adding richness and flavor.
Conclusion
Javelina, the often-overlooked creatures of the desert, have proven themselves to be a culinary gem. Despite their reputation, javelina meat is both delicious and versatile in the kitchen. If you’re looking to try something new and unique, give javelina a chance. Explore the world of javelina cuisine and discover a whole new realm of flavors.
To learn more about javelinas, visit Ekilove for additional information.
Note: All image credits go to the original photographers mentioned in the captions.
