Tender Cuts
Wild Boar Loin Chops
Bone-in chops cut from the loin — the classic way to grill wild boar.
- Pack
- 4 bone-in chops (about 1.5 lb)
- Price
- $32.95
- Best for
- Grill, Pan-sear, Smoke
- 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
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Our loin chops are cut about an inch thick with the rib bone left on. The bone protects the meat during cooking and adds flavor, which matters on an animal this lean.
How to cook it. A short brine or a dry rub applied the night before makes a real difference. Grill over medium-high heat, turning once, and move the chops to the cool side of the grill to finish. Cook to 160°F in the thickest part, away from the bone, and rest five minutes. Chops also take well to a quick smoke at 250°F before a final sear.
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.