Which begat these ribs:
And two hams. The ribs were marinated, sous vided, and frozen. I'll provide an update when I cook them up.
The hams have been curing in a honey-cider brine for 12 days.
This will be an interesting taste test - the meat is as red as beef, and with more fat than I'm used to seeing on wild boar. South Texas must have had some good eating for hogs this year.
And check out those teeth: