Boar taint is a penetrating unpleasant odour (and accompanying taste) in pork. If strong, it is associated with manure, urine and sweat. A person can only smell the odour when the meat is heated, i.e. in the pan. There is no problem with cold meat products.

Boar taint is the offensive odour or taste that can be evident during the cooking or eating of pork or pork products derived from non-castrated male pigs once they reach puberty. It is only found in a small minority of pigs and can be found in both males and females as the chemicals that cause the smell are produced in the intestines as well as the testes.

Studies show that about 75% of consumers are sensitive to boar taint so it is necessary for pork producers to control it.[1] Women appear to be more sensitive than men and some ethnic groups also seem to be more sensitive than others.[citation needed] About 25% of consumers cannot detect the taint chemicals and about 80% of boar pigs do not have taint. Selecting pigs for breeding that do not have taint and managing on pasture virtually eliminate any chance of boar taint and have been successfully used at many farms.