I don't believe it can be sold commercially, despite their numbers. You would need to make a deal with a deer hunter, who loathe them because they compete for deer habitat. What would you use it for? I have dressed a few, and they are nasty, but make for decent but not special sausage.
Feral hogs are considered varmints, or nuisance, animal and are not considered game animals in Texas. I've hunted and cooked a few on my smoker (after brining a day or two) and my wife really likes the meat. However, it's been a couple of years since seeing hogs where i hunt in SW Arkansas.
According to Texas Dept of Parks & Wildlife
". They may however, be legally transported to slaughter or livestock sale for slaughter."
However, to give you a definitive answer, i don't know of any local places that sell wild pig meat.
Frontier Meats in Ft. Worth sells it:
You might also want to check out Broken Arrow Ranch:
And, I've seen boar at Central Market in the past.
Federal regulations make it hard to process and sell those feral pigs:
http://www.texasmonthly.com/2011-08-0... (registration is free)
From the article:
"Though deer can be shot by a hunter, dropped off at a licensed processor, and donated to the hungry, the law treats feral pigs the same way it treats domestic pigs, meaning they are subject to antemortem and postmortem inspection. A licensed inspector has to see them both before and after they are killed. If the meat from feral pigs was deemed to be safe, according to Lee Pipkin, the food resources director of the Texas Food Bank Network, it would make a huge difference. “='We have met with TPWD, the Department of Agriculture, and the Department of Health on this subject,' said Pipkin. 'Protein as a whole is the biggest empty spot on our shelves. It’s so vital, yet so underresourced.'”
I hope that helps.
I have ordered boar and other stuff from Broken Arrow Ranch and have been very happy. I do not live in your area, but I contacted a local butcher near me who initially told me they could not get boar. After some discussion, I found out that they really meant was that they were willing to get me boar if I would buy the minimum quantity (10 lbs for belly). That made the best and leanest bacon I've eaten!
A friend of mine (she doesn't hunt) owns 600 acres in east Texas near Carthage.
She leases to hunters who bag wild boar all the time.
They must be getting them processed somewhere.
I'll see if she knows where. But, don't count on it because she lives in Dallas and only stays in the house out there once in a while.
I'm not sure of the exact North American species that qualifies to be described as "Wild Boar", but in Europe it is the Sus Scrofa.
If the meat is supplied from Europe, that is what to look for ( as opposed to Sus Domestica). There are sub-species, such as the famous Sus Scrofa Baeticus, from Spain.
It is as described above, lean, and if fed acorns and nuts, somewhat sweet to the taste. It is usually roasted, and sliced somewhat thick. I've eaten in Austrian restaurants in Washington DC and California, and when they have offered such menu specialties, is was usually sourced from American suppliers.
There is a growing market here for organic, or acorn-fed pigs. In most European meadows there is more than enough acorns falling from the older trees to keep the pigs happy, and well fed until the coldest Winter days arrive.
Here is a link (in English) to one of the Irish Food Trail videos that features organic pig farming.
Not quite "Wild Boar" but forest-fed, none the less. I hope this is helpful.