Wild hogs (feral pigs) are established across large parts of the United States - concentrated in the Southeast and Texas but expanding their range steadily. They are legal to hunt in most states where they exist, often year-round with no bag limit. And the meat, properly handled, is excellent. Here is what you need to know.
Is Wild Hog Meat Good to Eat?
Yes - with some important caveats about handling. A young wild hog under 100 lbs, harvested cleanly and cooled quickly, produces excellent pork. The flavor is leaner and slightly wilder than domestic pork - more complex, slightly gamey, somewhat like a cross between pork and venison. Older and larger boars develop stronger flavor and should be processed into ground meat or sausage rather than served as chops or roasts.
The Most Important Rule: Cool It Fast
Wild hogs carry bacteria and parasites (including Trichinella and Brucellosis) that require proper handling. The USDA recommends cooking pork to 145F internal temperature (160F for ground). More importantly for field handling: get the carcass cooled to 40F as quickly as possible after the kill. In southern summers, this means ice in the body cavity immediately after field dressing - do not let a wild hog sit warm for hours.
Finding a Wild Hog Processor
Not all processors accept wild hogs - some reject them due to disease risk concerns or state regulations. Call ahead. In Texas, Louisiana, and Florida where hog hunting is most common, processors familiar with wild hog handling are easier to find.
Search wild game processors by state on Butcher Bud. When you call, ask specifically whether they accept wild hogs and what their requirements are for drop-off (field-dressed, skinned, quartered, etc.).
Processing Wild Hogs Yourself
Many hog hunters process their own animals. The process is similar to domestic hog butchering:
- Skinning is easier than working with the hide on (wild hog hide is tough)
- Remove the glands in the hams and the secretory glands behind the front legs - these contribute to off flavor
- Younger animals: chops, roasts, and whole muscle cuts work well
- Larger or older animals: process primarily into sausage (the lean, flavorful meat takes seasoning very well) and ground pork
Wild Hog Sausage
Wild hog makes outstanding sausage. The meat is lean enough to take spices well and the flavor stands up to bold seasonings that would overwhelm delicate domestic pork. Cajun boudin, chorizo, Italian-style links, and breakfast sausage all work excellently with wild hog. Ask a processor whether they will make sausage from wild hog - some do, some do not.