Hungry? Apparently, Wild Pig Is Delicious.

Categories: Food News

Flickr Feral Hogs.jpg
You see potential property damage. I see dinner.
Feral hogs are taking over Texas. The wild beasts have been ravaging the state in numbers in excess of 2 million, and their wallowing, rooting and feeding activities are responsible for more than $50 million in damage in rural parts of the state alone every year.

Texas Parks and Wildlife has a delicious solution to the porcine problem, though: tacos. The organization paired with Austin based chef Jesse Griffiths to produce a series of instructional videos on the preparation of wild game.

The video linked here shows how to turn a pork roast into delicious chipotle spiked tacos with guacamole and pico de gallo, that you could potentially use on any fatty cut of swine from the grocery store. Other spots detail wild duck yakitori, grilled venison and redfish fried three ways. (Trendy!)

Next Thursday, September 27, Griffiths will give hit up Central Market on Lovers Lane to promote his new book AFIELD, a guide to cooking wild game and fish. Not a hunter? Don't sleep on this. The next time you see a less than fortunate, inside out squirrel on the side of the road, you'll be prepared.

Location Info



Central Market

5750 E. Lovers Lane, Dallas, TX

Category: Restaurant

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Texas has put out a bounty on wild hogs.  In Central Texas they're paying $2 a pig tail for every one brought in to various collection points.


I'm not making this up.


They do ask that all pig tails be kept frozen until just before you leave to bring them in.




Wild pig is definitely delicious, we grew up eating it since we were poor in the city, but had a dad and grandparents who knew how to hunt- old pigs are generally only good for sausage or patties, but young pigs or a young boar definitely will give you some tasty pork that's not smelly or gamey- plus its lean and lower in fat.  It would be the best of both worlds if people tried out wild pork and gastronomically controlled the wild pig population- too tasty to ignore!

TheCredibleHulk topcommenter

I've got a friend that hunts these guys near Paris and occasionally he downs a mother with piglets. If he can catch them, he brings them to his buddy's farm and they raise them up for eating purposes.


He told me that you need to get them on the fire before they top the 100-120 lb. mark because they get gamey and stringy as they age and he will only eat the ones that are raised in captivity. I've tried some ground pork sausage that was made from some of these hogs and it was pretty good. Hard to judge overall quality on sausage, though.


I ran into a pack of these down south of the San Luis Pass, in Brazoria county; and "they liked to kill me" (in my finest hayseed Texas accent).......... I bet you if done right, they taste pretty god!.

primi_timpano topcommenter

And there are hound dogs and hand knives.


@scottreitz Only if I first get to hunt them from a helicopter.

primi_timpano topcommenter

@TheCredibleHulk I recall reading that a lot of "wild boar" being sold is actually Texas wild pig. They catch them live, fatten a while in captivity, then ship to NYC.


@dixiechickidie with a crossbow!

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