We continue to watch developing feral hog management challenges. They probably do more than $1.5 billion damage nationwide each year, according to the USDA. The problem is only getting bigger. From 1982 to 2012, the invasive species spread from 17 states to 36. It turns out that feral hogs are tasty. Their popularity is growing for a few slaughterhouses that supply chefs and restaurants.
Source: Associated Press, April 26, 2017.
To me, it is the most interesting thing I have seen in years,” said Rene Bajeux, executive chef for the Palace Cafe and three other Dickie Brennan & Co. restaurants in New Orleans. “It is good for everything — good for business, good for cooking, good for the ecology, good for everything. Those bad beasts are a good treat.”
See also: Wild pig meat goes USDA Prime