- Wild boar are also known as wild hogs, wild pigs or feral swine.
- Found from Maryland to Maui.
- The wild boar is an ancestor of the domesticated pig.
- Wild boar are not native to the Americas.
- The first wild pigs in the United States originated solely from domestic stock brought to North America by early European explorers and settlers.
- Today, many hybrid populations exist throughout the wild boar’s range.
- You can use boar meat in all recipes calling for beef or game.
- Cooks faster than regular pork.
- Has a nutty, sweet and rich flavor.
- Although the wild boar is related to the domestic pig, they do not taste the same. Wild boar tastes like a cross between pork and beef, with a unique juicy twist.
- The meat is a bit darker, likely due to the healthy iron content.
- You can compliment your boar with a nice red wine of your choice.
- Some people claim that wild boar has a superior taste and texture to pork.
- Similar to a domestic hog but leaner.
- A very healthy meat with little fat and an excellent nutritional profile.
- High in iron, niacin, selenium, thiamin, vitamin B6 and zinc
- Wild boar can be highly destructive, ripping habitats to shreds and competing for food with native animals.
- Promoting the consumption of wild boar benefits the land and local wildlife.
- Unlike the pig, wild boar are very hardy and are not prone to illness or disease.
- Wild pigs have been reported in at least 45 states.
- Populations now exist as far north as Michigan, North Dakota and Oregon.
- Boar: adult male.
- Sow: adult female that has had piglets.
- Gilt: female that hasn’t had piglets.
- Piglet: young pig.