European Chefs Say Wild Hog is Tres Magnifique! There was once a myth that the meat feral hogs and its cousin the javelin was inedible. As anyone who has dined on this delicacy knows, this is patently untrue. In fact, when properly dressed and prepared, the pork from these hogs is some of the most flavorful of all wild game. Plus, the meat is much leaner than domesticated pork and as a result is much healthier. As for prices for wild hogs that are harvested in the South, bigger is definitely better. For a hog weighing 50 to 59 pounds, the processor will pay $5 per pig. An animal weighing 60 to 79 pounds brings about 13 cents per pound. A wild hog that tips the scales at between 80 and 99 pounds fetches 25 cents per pound. For a hog weighing between 150 and 249 pounds, the trapper can get 35 cents per pound, plus a bonus of between $5 and $10. The big boys of the wild swine posse, those weighing 250 pounds and heavier, earn 45 to 50 cents per pound, plus a bonus of $10 per animal.
Pigs Get Fat... Hogs Get Slaughtered Given that the wild hog population is growing exponentially, it is not surprising that many professional trappers will regularly ship more than 400 hogs a year to meat processors. However, as that great sportsman Maynard Keynes noted many years ago, the law of supply and demand will eventually catch up with this market that has gone hog wild.
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Eventually, the supply of these ferocious beasts will exceed the demand of the gourmands in Paris and Bonn and the prices for the meat will come down. However, most hunters are not in the business of mass-trapping wild hogs. For the hunter who's out to bring back good meat for his freezer and table, the pork from these wild hogs will always be one of nature's great gifts.
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