Greetings - Two weekends ago I roasted several racks of 'wild boar' for a wine dinner, and later used the trimmings and roasted bones to make a stock. The racks were seasoned with just a simple dry 'game' rub, so I used a light hand to season the stock - just trimmings, bones, garlic, and a small bouquet garni. The stock was rich and 'porky,' with subtle seasoning from the rub. I liked it enough to wonder if pork consomme is made as often as other meat consommes. My online searches implied this is not the case? Has anyone out there made or used pork consomme? Is the relative sweetness of the meat a detractor for consomme? Are there blended meat consommes? Thanks for the assistance.