How ordering works: pick your cuts on the order form (or call 254-315-1289). We call you to confirm stock, the exact weight on catch-weight items and the shipping date, then take payment over the phone. Orders over $199 ship free; smaller orders ship for a flat $39.95. Shipping details.

Tender Cuts

The loin muscles that do the least work. Quick-cooking, mild and lean — sear, grill or roast and serve sliced.

Most tender Wild Boar Tenderloin The most tender muscle on the hog — two trimmed tenderloins, silver skin removed, ready for a hot pan. 1 lb pack (2 tenderloins, about 8 oz each)$27.95 Wild Boar Boneless Loin (Backstrap) The long muscle along the spine — roast it whole or slice into medallions for the grill. about 1 lb pack$21.95 Wild Boar Loin Chops Bone-in chops cut from the loin — the classic way to grill wild boar. 4 bone-in chops (about 1.5 lb)$32.95 Chef's choice Wild Boar Rack, Frenched A whole loin rack with the rib bones cleaned — the centerpiece cut for a dinner party. 1 rack, about 1.5 lb (6–8 ribs)$39.95

Roasts, Ribs & Slow-Cook Cuts

Hard-working muscles full of connective tissue. Give them time and moisture and they reward you with deep, rich flavor.

Best for pulled pork Wild Boar Shoulder Roast Boneless shoulder, rolled and tied — the cut for pulled wild boar, carnitas and braises. 3–4 lb boneless roast, rolled and tied$49.95 Wild Boar Bone-In Leg (Fresh Ham) The whole hind leg — a holiday roast, a smoker project, or the start of a home-cured ham. one bone-in leg, 6–8 lb (priced by weight)$54.95 Wild Boar St. Louis Ribs Spare ribs trimmed square, St. Louis style. Smaller and meatier than you might expect. 2 slabs, about 2.5 lb$36.95 Wild Boar Shanks (Osso Buco) Cross-cut shanks with the marrow bone — made for long, wine-rich braises. 2 shanks, about 1.5 lb$24.95 Wild Boar Belly The leanest belly you will ever cure — makes a firm, meaty wild boar bacon. about 1 lb piece, skin off$19.95

Ground, Stew & Sausage

The everyday cuts. Lean, versatile and the easiest way to start cooking wild boar.

Best seller Ground Wild Boar Our most popular product — lean wild boar ground once, packed flat to thaw fast. 1 lb pack$13.95 Wild Boar Burger Patties Four quarter-pound patties, pressed and paper-separated. Cook from thawed or straight from frozen. 4 × 4 oz patties (1 lb)$14.95 Wild Boar Stew Meat Shoulder and leg meat cut into one-inch cubes for chili, stew, curry or pozole. 1 lb pack, 1-inch cubes$17.95 Wild Boar Sausage Links Links made from our own ground wild boar. Choose smoked, Italian or breakfast style. 1 lb pack$16.95

Whole Hogs & Boxes

For pig roasts, barbecues and restaurants — plus mixed boxes that make a good first order.

Whole Wild Boar (Skin-On Roaster) A whole dressed hog, skin on, for a pig roast or a serious barbecue. Choose your weight class. whole dressed hog, 25–60 lb, skin on (priced by weight)$349.00 Good first order Wild Boar Sampler Box Five cuts in one box — the easiest way to find out how you like to cook wild boar. about 5 lb — tenderloin, 4 chops, 1 lb ground, 1 lb sausage, 1 lb stew meat$109.95 Ships free Wild Boar Grill Box Everything for a weekend of grilling and smoking — chops, ribs, burgers and sausage. about 7 lb — 4 chops, 2 slabs ribs, 8 burger patties, 2 lb sausage$199.00

What wild boar meat is like

Wild boar from Texas is not the same animal as the pork in a supermarket case. Feral hogs live outdoors their whole lives, cover miles a day and eat what they find — acorns, roots, grubs, grasses and whatever crops they can get into. The result is meat that is:

Darker — rosy red rather than pale pink, closer in color to veal or venison.
Leaner — very little marbling and a thin fat cap. It cooks faster than pork and dries out if overcooked.
Richer — a deeper, slightly sweet and nutty flavor. It is not "gamey" in the way some people expect, especially when handled fast and cleanly after slaughter, as ours is.

Choosing the right cut

If you want to…	Choose	Why
Cook a weeknight dinner fast	Ground, burgers, tenderloin	Ready in 20 minutes
Grill	Loin chops, burgers, sausage	Hold up to direct heat
Smoke low and slow	St. Louis ribs, shoulder, leg	Connective tissue turns tender
Braise	Shanks, stew meat, shoulder	Rich sauce, fork-tender meat
Impress dinner guests	Frenched rack, tenderloin	Restaurant presentation
Feed a crowd	Whole wild boar, bone-in leg	Pig roasts and holidays

Cooking temperature

Cook all wild boar to an internal temperature of at least 160°F (71°C), measured with an instant-read thermometer in the thickest part, and let it rest a few minutes before serving. Feral swine can carry parasites such as Trichinella; full cooking is the safeguard. Slow-cooked cuts like shoulder and ribs go well past that temperature on their way to tender.

Looking for case quantities?

Restaurants, butchers and distributors: see our wholesale program for case packs, carcasses and a price list. Feeding a dog or cat? See wild boar for pets.