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All Meat cuts are from Grain-Finished, all-natural WILD BOAR, never ANY HORMONES OR ANIMAL BYPRODUCTS.



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by Michelle Furi

Some forty million years ago, wild porcine (“pigs”) dotted the fossil record, in a form somewhat similar to our pigs of today. The first recorded domesticated pigs are as old as about 2900 year before present. Interestingly, domestic pigs and hence domestic pork meat was first documented in China. As could be expected, our oldest human roots now dictate our current food chain.

Importantly, many early civilizations banned pork or eating hunted wild boar meat, likely due to the easily contracted trichinosis, a parasite disease which at that time was untreatable. Jews, Christians, and Muslims alike did not condone the consumption of wild pork, nor its domestic cousin. Further, history shows that nomadic cultures are better suited to sheep, cattle, and camels than lowly pigs. However, as society progressed, so did man's diet. Celtic pigs became a steady ranching industry of Ireland and Scotland in the 1500’s. The Celts were breeding, stout, heavy bodied pigs for meat.

Despite the prolific Celts, Hernando deSoto seems to be the founder of the North American pork meat industry. Early Spanish settlers not only introduced pork to the Americas, but they also developed methods for curing pig meat by salting, smoking and curing it. Preserved meats sustained the early explorers and most settlers. But not all domestic pigs became meat, some always escaped and flourished in the wild particularly in the area now know as the Southeastern USA. Wild boar meat became an alternate staple to the venison's of early American southern frontier settlers.

With time and development, the act of importing pigs on ships from the old world was the major contributor to the feral hog epidemic in the United States today. Christopher Columbus carried eight pigs, by order of the queen, on his initial voyage to Cuba in 1493. Not all got eaten. Further, the pig reproduction rate in the wild became so great that 13 known escaped pigs in Florida under the supervision of deSoto supposedly became 700 in one year.

Pig production eventually caught fire in the new World and the Americas. In the 1600’s Cortez brought pigs up into New Mexico. Domesticated pigs were common in the colonies and abundant wild boar meat was also consumed.

By the 1700’s, pig production was heading west, and the Midwest became the new hub. In the mid to late 1700’s Cincinnati slaughter houses were dubbed the metropolis the title of ”porkopolis”. Like Australian sheep stations, America had “drovers”, who herded pigs back towards the east coast from the Midwest. A driver might have 100 pigs to move up to eight miles a day towards the heavily populated east coast. Obviously a few would manage to escape and “go wild”.

In the late 1800’s, refrigerated rail cars, by way of ice and salt created a revolution in transportation. This also allowed farmers and ranchers to ship the meat of finished pigs. “Finishing” was accomplished by feeding the pigs Indian corn to fatten them up before the harvest in the fall. This creates a more flavorful, marbled product. The process of finishing is common practice today among pig ranchers.

In the early 1900’s, Eurasian Wild Boar were introduced into America. This Old World species was brought to the U.S. specifically for the purpose of hunting. Many escaped to the wild and they quickly adapted to the temperate forests and began interbreeding with numerous feral escaped domestic pigs. This has resulted in many hybrid species of Wild Pig in North America. Forty five states have at least one species of Wild Boar today. They range in droves across the southern most states, all the way up to North Dakota, Oregon, and Michigan. Many private game reserves offer boar hunting in vast expanses, fenced in with game proof fencing. The popularity of boar hunting has greatly contributed to their expansion across the U.S. Surprisingly, they are the second most popular game animal after Whitetail Deer.

Wild Boar, unlike domestic meat hogs, are lean and compact. They have smaller ears than domestic pigs, and longer snouts. They also have thick black bristles along their backs, which is why they are sometimes referred to as razorbacks. Piglets are born with stripes and as they develop into adulthood, they turn to all black or brown. Wild Boars are at home in just about any climate, and they love water . Pigs do not sweat, so they gravitate to muddy waters for both cool relaxation and as a means of natural insect repellent. All species of boar are excellent swimmers. They prefer to wallow, rather than swimming laps around a water hole.

Wild Boars are cagey and intelligent. This is one reason hunters love the thrill of hunting them, usually at night. They are secretive and difficult to find, and they will become very aggressive if cornered. In fact, they have been known to attack back when pursued by dogs and humans. They will even attack another caught pig. Wild pig boars will breed with any sow during mating season. They do not establish any family ties to one particular group.

Pigs are omnivores. They will eat just about anything. They naturally have a varied diet. In the wild, pigs are foragers. They will eat nuts, roots, shoots, leaves and seeds. They also eat carrion or weak animals. Ranchers are frequently frustrated with wild pigs scavenging newborn livestock. Any mammal smaller than a wild pig is potential prey. Pigs are resilient and hearty animals. They love fragrant foods. Growing vegetable crops are a wild boar favorite.

The Wild Boar meat of today is pleasant mixture of the hearty lean razorback and the domestic feral pig. This produces a lean tender boar meat with a rich earthy flavor. Wild Boar is an excellent meat to cook bone in, as the minerals in the marrow add to the flavor of the meat. Naturally harvested Wild Boar has a wonderful flavor because wild pigs have been able to browse on a variety of vegetation and they have built more muscle due to constant activity sometimes in difficult terrain. Wild Boar does not have the same flavor as farm-raised pork. More bold, hearty and flavorful. Depending on the cut and the animals diet, flavor can vary from a mild game flavor or to a rich beefy flavor.

There are a variety of organizations that advocate for population control of Wild Boar through hunting. They provide education for farmers and ranchers on how to properly control the growing pig population on their own lands. Legal methods of hunting feral pigs include trapping, shooting, and pursuit with dogs. Consuming Wild Boar meats actually helps keep the exorbitant agricultural costs of nuisance animal management down by contributing to the consumer market of Wild Boar meat. In other words, Wild Boar consumption is helpful to hunting reserves, farmers and ranchers, the environment and your health!

Copyright: Michelle Furi / Grande Natural Meats, 2015

Shipped overnight:  Mondays thru Thursdays



We will add from $12.00 to $18.00 for handling, the appropriately-sized cardboard & foam box and dry ice per box.  The largest box can handle up to about 62 lbs of meat.  At our discretion, we will add extra dry ice at $2.00/lb for "at risk" smaller packages IN ADDITION TO the  box charge.

One or two day inexpensive ground transport available to:

SD, WY, UT, CO, NE, IA, KS, OK, NM, and portions of MT, ID, MO, TX, and NV

Remainder of nation via UPS OVERNIGHT or UPS 2 day air express

Halves, quarters, special orders upon advance request



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