127. Eating feral pigs

In this episode, Jacob from Tucker and Tine returns to talk through the realities of harvesting feral pigs for the table. We cover what to look for before shooting — including animal condition, behaviour, environment, and why selecting the right animal matters when your goal is quality meat. The conversation dives into tactics for targeting pigs effectively while maintaining ethical standards and making clean, efficient decisions in the field.

They also discuss safety during field dressing, including hygiene considerations, handling practices, and reducing risks when processing wild pork. Jacob shares insights into best practices for skinning, breaking down the animal, and preparing it for transport and storage. From there, we move into cooking wild pig properly and what cuts work best, how to get the most flavour, and the importance of respecting the animal by using it well.

This episode is packed with practical knowledge for hunters who want to approach feral pigs not just as a pest species, but as a valuable food source when handled correctly and responsibly.

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