I know this thread is ancient by now, but I came across it while researching for my first year pig project. One thing I wanted to add is that if you're feeding pork raw bear meat you're running a very serious risk of introducing the trichinosis parasite into your meat. The reason that pork in America was a risk for trichinosis for so long was that they were feeding pigs raw meat that was infected. Once they banned raw meat in CAFOs the problem went away, and now we only need to cook our pork to 145F, which is critical for juicy pork. Bear meat is notorious as being a source of trichinosis, so you'll want to either thoroughly cook the carcass or just dump it.
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