Wholesale wild boar for restaurants, retailers and distributors
We are the plant, not a reseller. Buy case packs and carcasses of Texas wild boar directly from the people who process it.
Photo: Steve Hillebrand, U.S. Fish and Wildlife Service, public domain
Who we supply
Restaurants & chefs
Racks, loins, shoulders, shanks and ground in consistent foodservice packs — the cuts that make wild boar ragù, braised shank or a chop special worth its menu price.
Butchers & retail
Retail-ready vacuum packs with your choice of our label or yours, plus whole carcasses for shops that break down in-house.
Distributors
Steady volume of frozen cuts and carcasses by the case or pallet, with lot coding on every box.
Pet-food makers
Wild boar is a sought-after novel protein. We supply muscle trim, organs and bones as pet-food ingredients.
Foodservice case packs
Typical specifications are below. Weights vary with the size of the hogs we receive, so cuts are billed on actual weight. Ask for the current price list — prices move with the season and supply.
| Product | Typical piece | Case |
|---|---|---|
| Bone-in leg (fresh ham) | 6–8 lb | 4 legs |
| Shoulder, boneless, rolled & tied | 3–5 lb | 4–6 roasts |
| Boneless loin (backstrap) | 1–2 lb | 10 lb case |
| Tenderloin | 6–10 oz | 10 lb case |
| Rack, frenched | 1–2 lb | 6 racks |
| St. Louis ribs | 1–1.5 lb slab | 20 lb case |
| Shanks / osso buco | 10–14 oz | 10 lb case |
| Belly, skin-off | 1–3 lb | 10 lb case |
| Stew meat, 1" cubes | 1 lb or 5 lb bags | 10 or 20 lb |
| Ground | 1 lb or 5 lb chubs | 10 or 20 lb |
| Sausage (smoked, Italian, breakfast) | 1 lb packs | 10 lb case |
Carcass program
For restaurants and shops that butcher their own, we sell whole dressed carcasses, skin-on (scalded and scraped) or skinned, by weight class. Split sides and primals (legs, shoulders, middles) are available on request, along with heads, offal and skin. Every carcass is tagged with its harvest date.
What you can count on
- One species, one plant. Our Hubbard plant processes wild boar only.
- Live-captured hogs. Meat for human consumption comes only from hogs trapped alive and inspected before and after slaughter. How we source and process.
- Frozen at the plant. Cuts are vacuum sealed and frozen right after processing, then shipped frozen.
- Straight answers. You talk to the plant directly about sizes, lead times and what we have in the freezer.
Documentation for your receiving and compliance files is available on request.
Request the wholesale price list
Tell us what you need and roughly how much. We reply with current pricing, minimums and delivery options for your area.