I have a friend & fellow sausage maker who has inquired if I would want to split a hog. However, due to the community needs this will be the stud boar for the next few years first. He's assuming that boar taint is going to be an issue, so I'm looking for input on sausage styles with enough spice to counter whatever taint may exist. If it's clean that's fine, but we'd like to prepare for the worst and hope for the best.
So what besides chorizo and pepperoni would people suggest to mask less than stellar pork?