Whole Wild Boar (Skin-On Roaster)

A whole wild boar is the centerpiece of a pig roast, a luau or a pit barbecue. Each hog is dressed — scalded and scraped, eviscerated, head on unless you ask otherwise — and frozen whole. Price is by actual dressed weight; the pack price shown is the charge for a typical 35 lb hog.

Tell us your headcount when you order. As a guide, plan about 1 lb of dressed weight per guest for a pig roast. Whole hogs ship by freight or are picked up at our plant in Hubbard; we confirm the delivery method and date by phone.

How to cook it. Thaw in a cooler or cold room for 2–4 days. Roast in a pit, a cinder-block pit or a rotisserie at 225–275°F until the shoulders reach 195°F and the hams reach at least 160°F.

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.