"But there's a massive amount of wild hogs is overwhelming farmlands in Texas, and we can't seem to figure out what to do with them. These wild pigs have become highly adaptable to their environments and have been doing a serious amount of damage agriculturally —with voracious appetites and destructive rooting, they affect agronomic crops as well as pasturelands, staying in an area long enough to devour its resources before moving on. A conservative estimate of the damage in Texas alone is $52 million annually with an additional $7 million needed to repair damage and control the population.
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Taking advantage of the wild pigs as food seems like a no-brainer —so why aren't we eating more of them?
Depending on a state's regulations, restaurants are often limited to obtaining meat from sources where the meat has been slaughtered and dressed under inspection. That makes wild pigs that have been hunted a bit trickier for chefs to obtain legally.
San Francisco chef Chris Cosentino, arguably one of the most pork-centric chefs in the nation, has a passion for sustainable wild boar. He's been known to source meat from organizations like Broken Arrow Ranch in Texas and Prather Ranch Meat Company in California, as a way of helping them with their population management programs while also getting premium product in his kitchens."
http://www.seriouseats.com/2014/04/why-you-should-be-eating-more-wild-pigs-right-now.html
...
Taking advantage of the wild pigs as food seems like a no-brainer —so why aren't we eating more of them?
Depending on a state's regulations, restaurants are often limited to obtaining meat from sources where the meat has been slaughtered and dressed under inspection. That makes wild pigs that have been hunted a bit trickier for chefs to obtain legally.
San Francisco chef Chris Cosentino, arguably one of the most pork-centric chefs in the nation, has a passion for sustainable wild boar. He's been known to source meat from organizations like Broken Arrow Ranch in Texas and Prather Ranch Meat Company in California, as a way of helping them with their population management programs while also getting premium product in his kitchens."
http://www.seriouseats.com/2014/04/why-you-should-be-eating-more-wild-pigs-right-now.html