Roasts, Ribs & Slow-Cook Cuts
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.
- Pack
- one bone-in leg, 6–8 lb (priced by weight)
- Price
- $54.95 · $7.95/lb, billed on actual weight
- Best for
- Roast, Smoke, Cure
- Origin
- Feral hogs live-captured in Texas, processed at our plant in Hubbard, TX
- Shipping
- Frozen, vacuum sealed, packed with dry ice · free over $199.00
Add to my order Call 254-315-1289
We confirm every order by phone before charging — no payment is taken on this website.
The hind leg of a wild hog contains several large muscles of different textures. Left whole on the bone it makes a dramatic roast for a crowd of 8–12 people. Because leg weights vary from hog to hog, this item is priced by actual weight; the pack price shown is the typical charge.
How to cook it. Score the skin side, rub with salt, garlic and herbs and roast at 325°F, basting often, until the deepest part near the bone reads 160°F — figure about 25 minutes per pound. For a smoked leg, brine for 2–3 days first, then smoke at 250°F to the same temperature.
Storage and thawing
Keep frozen at 0°F or below and use within 12 months for best quality. Thaw in the refrigerator on a plate — small packs overnight, roasts 24–48 hours — and cook within 3 days of thawing. Never thaw at room temperature.
Why wild boar is different from pork
Our hogs are free-ranging Texas feral swine, not farm-raised pigs. They are trapped alive, inspected before and after slaughter at our plant, and processed for wild boar only. The meat is darker, leaner and richer than commercial pork, so it cooks faster and benefits from moisture and a little added fat. How we source and process our hogs.