Group of wild boars running in high grass.
INTRO TO THE HOG
Feral hogs may appear basically the same as domestic hogs and will vary in color and coat pattern. A mature feral hog may reach a shoulder height of 36 inches and weigh from 100 to over 400 pounds. The extreme larger hogs are generally not far removed from domestication. Males are generally larger than females. European wild hogs are about the same size; however, their legs and snouts are usually longer and they have a larger head in proportion to the body. Their body is covered with long, stiff, grizzled colored hairs, long side whiskers, a longer straighter tail, and a nape on the neck giving the European hog a razorback, sloped appearance. The crossing of European and feral hogs often produces an offspring with some European characteristics. Feral hogs are more muscular than domestic hogs, and have very little fat.
Additionally, the hairs of European appearing hogs and their hybrids frequently have multiple split ends. The young are born a reddish color with black longitudinal stripes. As they mature, the coat color becomes predominantly dark brown or black. Hogs have four continuously growing tusks (two on top, two on bottom) and their contact causes a continuous sharpening of the lower tusks. They have relatively poor eyesight but have keen senses of hearing and smell.
Wild boars in a field.
As one of the smartest animals on the planet, wild boars or hogs represent one of our most exciting hunts at the ranch. Although boars do not possess great eyesight, they have a keen sense of smell and very fiery attitude. In fact, they have a reputation for wanting to hunt you as much as you want to hunt them.
Combine this aggressive nature with the fact that boars have a very thick breast plate and many hunters find that they need multiple shots to take this animal down.
Wild pig meat is much leaner than commercially-raised pork, and far richer-tasting. It’s widely accepted that pigs that are allowed to roam and forage will taste better than pigs kept in pens. A free-range animal grazing on a wide variety of forgeable food gets more muscle-enhancing movement, which generates a deeper, more flavorful meat than an animal confined and raised solely on grain; and there are no antibiotics or hormone supplements to worry about with wild animals. he meat from older boars may be tougher and rank tasting if not prepared adequately. The slower the meat is cooked, the more tender and tasty it becomes.