Wild Pork Program at apis
Wild hogs, throughout Texas, are destructive and invasive with ever-growing populations. The meat off of wild hogs is unprocessed, healthful, and full of minerals as well as protein. We have exclusive access to the Hapgood Ranch in Clay County, North Texas. To maintain the population, the ranch manager there traps pigs per our specifications, which are females or sows, 1-2 years old, weighing in a range between 80-140 lbs. Their diet is mainly based on oak acorns and pecans, which provides a nice marbling of the meat. The Apis team uses the whole hog to create our wild pork program, which is influenced by the classic Italian technique and includes Wild Pork Ragu, as well as the Apis Salumis, which includes n’duja, coppa, lonza, cacciatorini, and sopprisata. This is an entirely vertically integrated operation in which we have control of the entire process, choosing the live hogs, the butcher, and then processing, curing, and aging the meat to create an ideal product.