I went to a pig butchery demo the other weekend at Formaggio Kitchen in Cambridge. They got a sustainably Massachusetts raised Landrace pig from Savenor's for the demo. I bought an entire shoulder at the end of demonstration.
I only give the details about the pig because the head of charcuterie there told us since the pig was not mass raised and processed, it's meat was likely going to have more flavor than the typical pork you buy at the market.
This weekend I cooked the Boston butt, and the instructor was spot on. The meat was for the lack of a better word gamey. I admit it was different, but it did not bother me. The pull was still quite tasty. My girlfriend, however, did not like it to say the least.
I still have the picnic left for another cook. Does anyone have any recommendations about how I can reduce the gamey taste (preparation, brine, marinade, etc.)?
Thank for your help.