Anyone flown with game meat lately?  Specifically wild pork. Is it better to fly with it frozen solid or just cold with gel packs? Is there a rule with airlines or just individual preference?  Carry on or checked?

What cut of meat is that?

Update: got it home safely, just cooked some last night. I could eat this almost every day of the year, it's better than almost anything.  I cooked it at 300 degrees for about an hour rubbed with Dijon, basil, oregano, truffle flavored salt, and onion powder then topped with artichokes and white wine sauce.

Sure! Wait till you get a rutty boar that’s been living off roadkills and cow manure. When you cook him the sulfur smell makes you gag and the meat is so tough the crockpot has to work overtime.

Sometimes it’s plain delicious and other times I’ve seen the buzzards and coyotes not touch it.
Next ham switch the dejon mustard for regular mustard waffle syrup and brown sugar with chili powder and orange pineapple juice injection. Glaze every couple of hours and cover with foil for the last two to three hours. If you have access to a smoker the better.

We have video of shooting pigs and them getting significant air. Not what you’re looking for but they need some of that to then get to the point if your inquiry