Hunts / Big Game / Wild Boar

Wild Boar Hunting

The tough and wary feral hog

6-9 million in U.S.
35+ states with populations
Year-round hunting in most areas

Scouting

Pre-hunt scouting is crucial for consistent success on wild pigs.

  • Trail Cameras: Pattern pigs before hunting - check multiple locations
  • Locate Sign: Fresh rooting, tracks, wallows, rubs
  • Water Sources: Critical in dry conditions
  • Food Sources: Agricultural fields, mast areas, feeders
  • Bedding Areas: Thick cover, often near water
  • Travel Routes: Creek bottoms, fence lines, draws

Pigs can be patterned but change behavior quickly under pressure.

Physical Conditioning

While not as demanding as mountain hunting, hog hunting can be physically challenging.

  • Heat Tolerance: Southern hunts often in hot, humid conditions
  • Walking Stamina: Spot-and-stalk may cover miles of rough terrain
  • Heavy Lifting: Hogs can weigh 200-400+ lbs - loading is hard work
  • Night Adaptation: Stay alert during long night sits
  • Hydration: Bring plenty of water, especially in summer

Processing a large hog in field is exhausting - bring help.

Licensing & Regulations

Regulations vary significantly by state - always verify before hunting.

  • Texas: Hunting license required, no bag limit, no closed season
  • Florida: License and wildlife management area permits may apply
  • California: Pig tags required, report harvest
  • Georgia: Hunting license, WMA permits for public land
  • Public Land: Often additional permits or restrictions

Some states prohibit transport of live pigs to prevent spread.

Access & Guides

Hog hunting access is more available than most big game due to damage control needs.

  • Landowner Permission: Many farmers welcome hunters for free
  • Outfitters: $150-500 per hunt, often unlimited hogs
  • Hunting Leases: Annual or day-rate access to private land
  • Public Land: WMAs in most states with hog populations
  • Helicopter Hunts: $1,500-3,500 for aerial depredation hunts

Contact local agricultural extension offices - they often know landowners seeking help.

Meat Processing

Wild pork is delicious but requires proper handling.

  • Field Dress Promptly: Heat is the enemy - cool meat quickly
  • Young Pigs: Sows and young boars (under 150 lbs) taste best
  • Boar Taint: Large mature boars may have strong flavor
  • Cooking Temp: Cook to 160°F to kill potential parasites
  • Processing: Excellent for sausage, bacon, ham, roasts

Soaking in ice water or buttermilk can reduce gamey flavor.

Disease Awareness

Wild pigs can carry diseases - take precautions when handling.

  • Brucellosis: Wear gloves when field dressing
  • Swine Flu: Possible transmission - avoid sick-looking animals
  • Trichinosis: Cook all pork thoroughly
  • E. coli/Salmonella: Standard meat handling hygiene
  • Pseudorabies: Don't feed raw offal to dogs

Report unusually sick animals to state wildlife agency.

Ready to Hunt Wild Boar?

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