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Wild Hog's Meat

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asakchhamawi

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Does anyone know where I can buy a whole wild hog or meat? I live in Portland, Oregon. I am hoping there are some hunters who would sell them.

Thank you.
 
Not really sure how legal that would be. I know the sale of wild game is illegal, but since feral hog is't considered a "game animal" I'm just not sure. I know there would be some issues with the FDA and such. That's probably one of those "grey areas" that you would probably want to stay away from.
 
Depends on what state you're in. In many states, feral pigs are considered the property of the landowner, same as domestic pigs. They are not wild game, and can be hunted without a license, and even sold. In many (if not all) states, they are considered nuisance vermin, and not subject to regulation. You need to check your local laws.
 
Hunted yes, sold for meat, I would highly doubt that. A live trapped hog could be sold, but processed meat, (the OP asked about both), I would have to say no. The FDA has strict regulations about the processing and sale of meat.
 
I used to buy a hog now and then, quartered on ice, from a guy at work. Twenty bucks. Just have to find someone, but hogs in Oregon? Hmmm...easier to find this sort of thing in rural Texas and other southern states if you know folks.

With the booming hog population on my place and my hog trap, I don't buy hogs anymore.

BTW, there's a guy in Goliad that buys wild pigs. They're marketed in the US as pork and around the world, USDA inspected, of course.
 
I'd sign up over on Texasboars and ask there. Wild hogs are processed live in the US, but I *believe* most of the meat is sold overseas.

My boss just came back from Texas and visiting his cousin's ranch. Part of his cousin's business is capturing feral hogs live and then selling them to processors. The hogs cannot be damaged in any way (bleeding) to be sold to the processor. One did get damaged by a capture dog and the owner was just going to leave it dead in the field. My boss said "heck no" and they ended up BBQing it that afternoon.

Another thing to try is to call your local restaurant food supply house. Wild hog meat is sold in the US since certain restaurants serve it (the place in Denver comes to mind), so it's just a matter of finding who does and in what quantities and if they'll sell to you.

Good luck.
 
I have yet to eat a tasty Florida hog despite many attempts and variety of preparation.

The closest I have come is a milk laden sow marginally edible.
 
I have yet to eat a tasty Florida hog despite many attempts and variety of preparation.

The closest I have come is a milk laden sow marginally edible.
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All I can say is, either they eat creosote bush in your area or you're one PICKY eater. Last boar I trapped I've been gnawing on, under 200 lbs, delicious. I mean, it's pork. It tastes like pork because it IS pork. :D Got some of the loin (backstrap) for supper tonight, figure to grill it. :D
 
Bad tasting hog meat is rotten and/or contaminated hog meat. Many folks ruin hog meat.

1. They let the animal spoil. When the temperature is 80 degrees one has about four hours to get the hog on ice before it starts to go bad. Pork is not improved by "hanging": It rots.

2. They fail to quickly field dress the animal. This is very important in hot weather. After field dressing the hogs should be rinsed with water to get the blood and stuff out of the body cavity and to cool the meat. Hogs that are gut shot must be field dressed immediately and washed out with clean water. A hogs stomach contents will absolutely ruin the meat.

3. They fail to keep the meat clean. They let the dirt on the hog come in contact with the meat. A boar hog urinates all over himself. If the urine contaminated skin touches the meat its ruined. I cool weather i wash the hog well before field dressing: Sometimes at the car wash.
 
I field-dress my wild boar immediately. I skin it within about 30 minutes, and take it for processing ASAP, usually less than 2 hours. That is my protocol in freezing temps. By the next am, it has been processed, packaged and is frozen hard. Good eats come from proper handling.

Geno
 
Pork is not improved by "hanging": It rots.
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As does any meat if the temp is above 40 degrees. But from 40 to 33 degrees, I have found hanging one for a couple of days not only improves the flavor, but also helps in the tenderness.

As far as everything else alsaqr said, he is spot on correct. Field dress immediately, skin within 2 to 4 hours, if possible wash the hog well before skinning, wash hog well immediately after skinning, if it's 40* or below, let it hang for at least a day or so or if you have access to a walk in cooler. If not, quarter it up and put it in half water half ice in coolers for a couple of days. Change the ice and water every day. Basically the same way you should handle a white-tail.
 
I gut immediately on the spot, skin asap, usually start skinning within 2 hours, USUALLY within 1 hour. If it's going to be longer than 30 minutes to an hour, I'll stuff a 20 lb bag of ice in the chest cavity, put it in my large ice chest for transport. I soak mine on ice water for a few days in my large ice chest to soak out the blood before butchering. I do this with deer and hog. I really only take hogs in cooler weather. If the high temps are up in the 80s, I won't set the trap. I can't get by there every morning to check it and hogs die real quick in the heat.
 
I kill many a hog. all are drug off to the "gut pile" I dont mess with those vermin infested, disease carrying curse we are infested with here in this part of Texas.
 
Uh Tex, when I get all healed up and able to get down there, I'll be dragging some of them eaters to the truck dernit! And check your PM's once in a while Patriot!
 
The answer is no. If ya need wild hog or any game for that matter might I suggest cabelas or other big name store for your tasting pleasure. In my opinion your simply in the wrong place to want what your after:rolleyes: pdx does not have an abundance of pigs. Selling wild game is forbidden and as much as I hate pigs the state has seen the financial gain and won't go the coyote route with them. If you want pig go to your local fair and buy one from on of the kids, it will taste much better and you will be helping out the little fella out.
 
I can get wild hogs here in texas on craigslist, I don't know if u have hogs where u are. Sometimes I can find one thats been fed out, those are the best in my opinion.
 
Freedom_fighter_in_IL said:
As does any meat if the temp is above 40 degrees. But from 40 to 33 degrees, I have found hanging one for a couple of days not only improves the flavor, but also helps in the tenderness.
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According the this web site pork should not be aged.
http://www.askthemeatman.com/pork.htm

I've always followed this advice, although I often leave the meat on ice for up to a day after I've cleaned (skinned and gutted, usually quartered) it. My understanding is that pork fat quickly turns rancid, unlike cattle, deer, etc., and the meat spoils.
 
My understanding is that pork fat quickly turns rancid, unlike cattle, deer, etc., and the meat spoils.
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It does just that.

In the winter of 2008 a friend complained the meat from the big fat sow i gave him was "strong tasting". Fried up a piece of the sausage and it was rotten. The chops had a slick greasy feel.

He took the animal to a butcher who left it in his cooler for nearly two weeks before processing. Yep, the scoundrel processed a hog that went bad in his cooler.
 
I've always processed my own game includeing feral/wild hog - a couple taken when temps got into high '70's. we rapidly gutted it and rinsed innnerds out.
about an hour later had cold water from a hose on it and skinning, cleaning up and quartering. hung in a large refig for 2 days before completeing the butchering and wrapping.
these had been tearing up farmland and an orchard and squash fields.
mighty tasty.
a bit 'off topic' I suppose but my .02
 
I gut and skin within the hour then they get divided up into hams,shoulders and backstraps. These parts get placed in a cooler with a grate in the bottom and packed in ice. Leave the drain open so the bloody water can run out. After 3 to 5 days of refilling the ice remove the grate and plug the cooler. Add a gallon of lime or sour orange juice to the ice then add enough water to cover the meat. Soak for a day or so and you have the best pork you are ever gonna eat. I do the same thing to deer and even folks who claim to not like wild game come back for seconds.
As for the legality of buying and selling wild hogs I have no answer as it varies state to state. I do know that you must get a permit to transport wild hogs in my state (Florida) if they are living. Dead ones they dont care about but they are trying to keep live ones from being released into other areas of the state. If you were closer I'd let you kill some on my place and take them home.
Best of luck.
 
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