Wild hog meat is both delicious and nutritious! Unlike pork raised on grain feed, wild hog meat is higher in omega-3 fatty acids than conventionally raised pork because wild hogs generally subsist on a diet rich in roots, nuts, grubs, and small animals. A natural diet makes wild hog meat darker and richer than grain-raised pork and the fat is usually yellow in color due to tannins in acorns and other nuts in their diet. Our wild hog sausage, cuts and pate’ are from truly wild hogs that are trapped on private land and transported live to a USDA-inspected facility. We use every part of each hog: cuts (ribs, pork chops, roasts, and boston butt), sausage, bones for broth, head for head cheese, feet for pickling, fat for lard, liver for pate, and odds and ends are used for Feral Foods Paleo Pet treats.
2014 Price List (subject to change)
Cuts: Ham, Butt, Ribs & Shoulder $7.99/lb Loin Chops: $8.99/lb
Sausage: Link $9.99/lb, Pan (loose): $8.99/lb, Unseasoned Ground: $7.99/lb
Bacon or Pork Belly: $11.99/lb Head and/or Feet: $2.99/lb
Odd Parts: Fat, Organs, Soup Bones and Neck Bones: $4.99/lb
Hog Shares (whole hogs sold by live weight): Boars $1.50/lb Sows & Bars: $1.75/lb.
Contact us in advance to determine the current weights and availability of wild hogs and notify us of your selection. We will email an electronic invoice with a link to pay through Square Market Place and we accept cash or check on Wednesdays at the Union Street Farmers Market. After purchase, we will transport the hog alive to a butchering facility. Customers are responsible for communicating the processing order to the butcher and paying all butchering fees . See processing orders: Nettles (190 SW County Road 240, Lake City 386-752-2510) or Crawfords (9817 County Road 239A, Lake Butler 386-496-2276). We are more than happy to assist our customers through this process. Please note that we cannot deliver a wild hog to someone who does not have a feral swine dealer permit or registered wild hog holding facility.
Like all wild meat, it is essential that wild hog is cooked LOW & SLOW. USDA cooking guidelines for pork recommend a cooking temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. Don’t have a lot of time? A quick pressure cook is a nice way to speed things up a bit. The ribs pictured here were pressure-cooked for 30 minutes and then grilled to perfection with a honey-based sauce.
Rosemary, Balsamic, and Citrus Marinade
Marinades are a great way to diversify the flavor of meat, and acidic marinades (citrus, vinegar, etc) tenderize meat. Since wild hogs originated in the Mediterranean, there are several Mediterranean recipes that are easily adaptable to wild hog. This marinade is taken from a duck recipe created by Italian chef and culinary instructor, Madonna del Piatto. Ingredients: one 1/2 kg (1 lb) meat with skin, 1-2 sprigs of fresh rosemary (tarragon and savory work great, too), 2 large garlic cloves, crushed juice of 1/2 lemon or 1 orange, 2 tblsp balsamic vinegar, 2 tblsp red wine, 1 tblsp raw honey, 3 tblsp olive oil. In a bowl large enough to fit the meat snugly, mix the marinade ingredients, add the garlic cloves and whole rosemary sprigs. Place the meat in the marinade, cover and marinade in the refrigerator overnight.
Murghal Masala Chops
Murghal Masala Meat Rub: Grind 2oz seeds from green cardamom pods, 2 (3-inch) sticks of cinnamon, 1 tblsp cloves, 1 tblsp black peppercorns, and 1 tsp nutmeg in a coffee grinder. Sift out large pieces, and mix powder with 1/4 cup raw salt. Store in a small air tight jar (up to 2 months). To make Murghal Masala Chops: Wipe chops with a damp towel. Put Murghal Masala, chile powder, garlic and lemon juice in a small bowl – make into a paste. Rub paste onto chops and refrigerate two hours to overnight. Cook chops LOW & SLOW on a grill or skillet until done.
Doug Bell’s Herbed Wild Hog Recipe
Our neighbor knocked our socks off with his amazing herbed wild hog recipe, and he was kind enough to share it: ‘What I did with the hog was to create a brine: 2 cups water, 2 cups vinegar, 2 cup salt, 2 cup sugar (paleo-peeps can substitute honey). I let it sit for a week in refrigeration. I took it out, patted it dry, wiped with a nice olive oil, rubbed with rosemary and All Spice. Set oven to 225 and cook until tender – about 11 hours.‘
Wild Hog Pan Sausage
Scrambled wild hog sausage can lend a twist to burritos, tacos, and salads, and it makes a great St. Patty’s Day treat on top of potatoes and Kraut. Pre-made patties are ideal for an on-the go snack while working or engaging in outdoor activities, and tiny meatballs are an excellent accompaniment to cheese, veggies and fermented foods while hosting friends and family. Our pan sausage is made by blending pure meat with herbs. It does not have any sugars or cereal fillers. ($9/lb)
Wild Hog Bone Broth
Bone broth is not only an excellent flavor enhancer for soups, wild rice, and sprouted grains, it is also a rich source of gelatin which contributes to the health of skin, bones, and hair. Simply simmer the bones on low heat for twenty four hours to allow the marrow and cartilage to dissolve. During the final hour, add a dash of lemon juice or vinegar to help break down the calcium in the bones and herbs and/or vegetables to taste. we offer prepared broth ($10/16oz), but it is easy to make your own batch by following the directions in this ”Broth is Beautiful‘ Bone Broth Recipe published in the Nourishing Traditions cookbook.
Wild Hog Head Cheese
Impress your friends and look like a genius cook by adding collagen-rich and nutrient-dense wild hog head cheese to mashed potatoes, cooked greens, and homemade stuffing. It also makes a great treat for your your best paleo-diet lovin’ canine friend. We offer prepared head cheese for ($10/16oz), but it is easy to make your own batch and freeze into portions by following the directions in the video tutorial below.
Wild Hog Lard
Lard is rendered pork fat. It is easy to render fat by exposing the fat to very low heat (in a crockpot, double boiler or oven) and collecting the liquid fat as it melts. Wild hog lard is rich in essential nutrients such as Omega 3 fats that include Conjugated Linoleic Acid (CLA), DHA (the brain fat), EPA (found primarily in deep ocean fish) and GLA (found in some plant oils.) For information about the health benefits of lard, review the article ‘We are healthy because we eat lard‘ by Will Winter.
Once given a bad rap, fried pork skin or ‘pork rinds’ are receiving a lot of attention as a healthy and tasty snack. They are an excellent alternative to crackers, and they will easily satisfy late night munchies. There are several techniques to frying pork rind. Check out the video below for an easy start.