Boar bacon: A consumer survey

Boar bacon and castrate bacon were submitted to a consumer test in 525 households. Visual acceptability and cooking judgements were provided by 525 respondents and eating judgements by 1066. Each characteristic was rated on a seven‐point scale. On most characteristics fewer than 1% of either cooks or eaters marked the boar very unfavourably. Only on strength of aroma during cooking did a sizeable proportion of respondents (13%) give boars an extreme score, and in most cases this was associated with a favourable score for appetisingness of aroma. Only three of these individuals, or 0.6% of the sample, considered it much or very much less appetising than usual and none of them considered it to have a much or very much less pleasant flavour.