Trap Wild Pigs for the Table

Wrangle wild pork onto your menu with a well-placed trap.

Wild pigs can provide you with port that’s fresh, flavorful, and all natural.
Photo by R.D. Copeland

Industrial pork producers have profited from a catchphrase that for years predicated every piece of their advertising, from print to television: “Pork. The other white meat.” And, for once, the advertising bared the truth. The food industry’s pork tastes exactly like the original white meat — chicken. Well, factory-farmed chicken, anyway. How did that happen?

Factory farms produce pigs of the same size and weight, bred for a short, unhealthy life inside a metal barn, with little or no chance at being a regular ol’ pig — rolling in the mud, grazing on grass and flowers, and digging up grubs and roots. These factory-raised pigs taste more and more like the processed feed they eat. In addition, they’re subjected to antibiotic regimens, are raised in cages with no fresh air or fresh grass, and their processed meat is injected with sodium and water. Eating animals raised in those conditions can’t be good for us, and it’s definitely not good for the animals. Given the option, wouldn’t you rather eat something raised wild, grazing on grass, acorns, roots, and grubs? Fortunately, you don’t have to eat that lackluster pork, not when millions of healthy pigs are running wild all over America. It’s time we take a closer look at eating wild game instead of factory-farmed meats.



Fermented corn makes great bait for wild pigs. After you’ve trapped a pig, take the proper precautions, and stay on high alert to avoid injury.
Photos by R.D. Copeland

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