Wild hog
Wild hog is real pork, just leaner and tougher. Young hogs under 100 lbs eat like farm pork; big boars are best turned into sausage. Everything must be cooked to 160°F — trichinella is a real risk in wild pigs, so no medium-rare pork chops here.
Cook all wild pork to an internal 160°F. Shops will not cure or make ready-to-eat products from wild hog without a certified freeze or cook step.
Not sure where to start?
We'll fill in the standard wild hog order — the 12 cuts most customers take, cut and wrapped the usual way. Nothing is locked in; change or remove anything after.
Or tell me how you eat
Answer a few quick questions — how many of you there are, how you cook — and I'll fill in the whole sheet with a reason beside every cut.
Tap any part of the animal to see the meat that comes out of it
How much meat will I actually take home?
Typical wild hog: 50–165 lb hanging. Don't know it? A live weight of 80–250 lb hangs at about 52–162.5 lb.
Enter a hanging weight to see your estimate.
Loin & back
Very lean — the fastest thing to overcook on a wild hog. Brine it.
Don't forget to ask for these
The parts most customers never mention — and most shops throw away if you don't.