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Wild boar meat is lean, dark pink game meat from wild pigs, which in the United States are mostly feral hogs. In USDA SR Legacy data, 3 ounces of roasted wild boar has about 136 calories, 24.1 grams of protein and 3.7 grams of fat. This guide covers wild boar nutrition, how it compares with farmed pork, and the question hunters ask most: is wild boar safe to eat? CDC links wild boar to trichinellosis and feral swine to brucellosis, so handling and cooking matter more than with store pork.
Peptide Labs does not sell meat or game products. This article is general nutrition information, not medical advice. For another hunted red meat, see our sibling elk meat guide.
Key Takeaways
- Roasted wild boar has about 136 calories, 24.1 g of protein and 3.7 g of fat per 3 ounces (USDA, FDC 175298).
- USDA APHIS says US feral swine, also called wild boars and wild hogs, descend from escaped or released domestic pigs.
- CDC lists undercooked wild boar among the sources of trichinellosis and says freezing may not kill all worms in wild game.
- CDC says Brucella suis infections are mostly diagnosed in people who hunt feral swine and butcher the carcass.
- FoodSafety.gov has no wild boar row; it lists 160 degrees F for ground meat and for venison.
What is wild boar meat?
USDA APHIS describes feral swine, also known as wild pigs, wild boars, wild hogs and razorbacks, as descendants of escaped or released pigs first brought to the United States by Europeans as a food source. APHIS reports that 12 states have eradicated feral swine since 2014. So in US kitchens, wild hog meat and feral hog meat usually mean the same animal that menus call wild boar, while some specialty sellers raise boar on ranches.
Wild boar nutrition per serving (USDA)
USDA SR Legacy has one cooked wild boar entry (roasted) and one raw entry; there is no ground wild boar entry. Percent Daily Value uses FDA reference values.
| Nutrient | Wild boar, roasted, 3 oz (FDC 175298) | Pork tenderloin, roasted, 3 oz (FDC 168250) | Ground pork, cooked, 3 oz (FDC 167903) |
|---|---|---|---|
| Calories | 136 | 122 | 252 |
| Protein | 24.1 g (48% DV) | 22.2 g (44% DV) | 21.8 g (44% DV) |
| Fat | 3.7 g (5% DV) | 3.0 g (4% DV) | 17.7 g (23% DV) |
| Saturated fat | 1.1 g (6% DV) | 1.0 g (5% DV) | 6.6 g (33% DV) |
| Cholesterol | 65 mg (22% DV) | 62 mg (21% DV) | 80 mg (27% DV) |
| Sodium | 51 mg (2% DV) | 48 mg (2% DV) | 62 mg (3% DV) |
| Thiamin | 0.26 mg (22% DV) | 0.81 mg (68% DV) | 0.60 mg (50% DV) |
| Niacin | 3.6 mg (22% DV) | 6.3 mg (40% DV) | 3.6 mg (22% DV) |
| Vitamin B6 | 0.36 mg (21% DV) | 0.63 mg (37% DV) | 0.33 mg (19% DV) |
| Zinc | 2.6 mg (23% DV) | 2.1 mg (19% DV) | 2.7 mg (25% DV) |
| Selenium | 11.1 mcg (20% DV) | 32.5 mcg (59% DV) | 30.1 mcg (55% DV) |
| Vitamin B12 | 0.59 mcg (25% DV) | 0.48 mcg (20% DV) | 0.46 mcg (19% DV) |
| Iron | 0.95 mg (5% DV) | 1.0 mg (5% DV) | 1.1 mg (6% DV) |
| Carbohydrate | 0 g | 0 g | 0 g |
The roasted wild boar entry also lists 100 milligrams of choline per 3 ounces in USDA data, 18% of the Daily Value, and lists EPA and DHA as zero.
Wild boar vs farmed pork
In USDA data, roasted wild boar is close to lean pork tenderloin in calories, protein and fat, and far leaner than ground pork. Farmed pork lists more thiamin and selenium; wild boar lists slightly more zinc and B12. Unlike elk or venison, wild boar is not especially high in iron in these entries. See our pork guide for farmed cuts, and our guides to selenium and vitamin B6 foods for context.
Wild animals vary in age, diet and season, so a single USDA entry is an estimate. The meat is usually darker and firmer than farmed pork, and the flavor is stronger and nuttier.
Is wild boar safe to eat?
CDC names two infections tied to wild pigs, and its advice for both centers on careful field dressing and thorough cooking.
Trichinellosis
CDC lists undercooked pork or wild game, in particular bear, wild boar and some other wild animals, as sources of Trichinella worms. In CDC surveillance for 2008 to 2012, bear meat was linked to 41 of 84 confirmed cases and pork products to 22. CDC says curing, drying, smoking or microwaving meat alone does not consistently kill the worms, and that freezing wild game may not kill all worms because some species in wild game are freeze-resistant. That makes homemade wild boar jerky or sausage a particular concern unless the meat reaches a safe internal temperature, as CDC advises.
Brucellosis
CDC says Brucella suis infections account for 25 to 30 percent of brucellosis cases and are mostly diagnosed in people who hunt feral swine and are infected while butchering the carcass. CDC also notes that dogs can pick up brucellosis from feral swine and pass it to their owners. CDC lists eating undercooked game meat, including wild hog, as another route.
CDC advice for people who handle animal tissues includes:
- Wear rubber gloves and eye protection such as goggles, plus a gown or apron, when field dressing or butchering (CDC).
- Keep dogs away from raw feral swine carcasses and scraps, since CDC says dogs can be infected.
- Cook wild boar meat thoroughly and check it with a food thermometer, as CDC advises for trichinellosis.
- Do not rely on curing, smoking, drying or freezing alone to make wild game meat safe, per CDC.
The same North Dakota health department guidance on lead bullet fragments described in our elk guide applies to any wild game shot with lead bullets; the department names non-lead bullets as the most certain way to avoid fragments. CDC also lists pork among the red meats that people with alpha-gal syndrome, a tick-linked allergy, may need to avoid.
Cooking temperatures for wild boar
The FoodSafety.gov chart has no wild boar row. Its 145 degrees F figure with a 3-minute rest is written for farmed pork steaks, roasts and chops. For ground meat and sausage it lists 160 degrees F, and it lists 160 degrees F for wild or farm-raised venison and rabbit. Given the CDC warnings above, the 160 degrees F game figure is the more cautious reading for wild boar; ask your state wildlife agency if you are unsure.
- Lean wild boar shoulder and leg do well braised or slow-roasted with liquid.
- Thaw in the refrigerator, and clean knives, boards and hands after handling raw meat.
- Trim glands and bloodshot meat near the wound during butchering.
Frequently Asked Questions
Is wild boar safe to eat?
CDC links undercooked wild boar to trichinellosis and feral swine butchering to brucellosis. CDC advice focuses on gloves and eye protection when butchering and cooking meat thoroughly.
Is wild boar meat healthy?
In USDA data, roasted wild boar is lean and high in protein, with zinc, niacin, B6 and selenium, and no carbohydrate. It has far less fat than ground pork.
Is wild hog meat the same as wild boar?
In the United States, mostly yes. USDA APHIS says feral swine are also called wild pigs, wild boars, wild hogs and razorbacks.
Does freezing wild boar kill trichinella?
Not reliably. CDC says freezing wild game may not kill all worms because some species in wild game are freeze-resistant.
What does wild boar taste like?
It tastes like a richer, nuttier pork, with darker and firmer meat and less fat marbling.
How many calories are in wild boar meat?
About 136 calories per 3 ounces of roasted wild boar in USDA data, with 24.1 grams of protein.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Elk Meat: Nutrition, Elk vs Beef and Chronic Wasting Disease, Pork Nutrition: Is Pork Healthy? Cuts, Protein and Safety, Venison Nutrition: Deer Meat vs Beef, CWD and Lead Safety.