“High quality pork requires control of unpleasant aromas,” says Pfizer, a company that goes on to offer their opinion about “Why unpleasant aromas occur“:
As male pigs approach puberty, they begin developing two naturally occurring compounds that can cause an unpleasant aroma in cooked pork. This off odor is technically referred to as “boar taint.” These natural off odors create no food safety issue, but need to be controlled to protect the quality experience of eating pork. The two compounds are androstenone and skatole.
Invitation to tender SANCO/2012/11593 concerning a study on how to achieve reduction of boar taint compounds by breeding, feeding and management techniques…. If you are interested in this contract, you should submit a tender in triplicate in one of the official languages of the European Union
(Thanks to investigator Dan Heck for bringing the European Commission invitation to our attention.)
BONUS: Mousy off flavor