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The pigs are still there in May, but will be mostly nocturnal as it will be hot. Most places will want you to go during cold weather months, which even then in South Texas can be very warm. The meat is very good, much better than the pork from the grocery store, so take care of it and take it home.

I leave the backstrap attached to the ribs, and then split the ribs in half lengthways. The top half with the backstrap attached is only for special occasions. Cook it slow over low heat around 275 for 7 - 8 hours, and it is really tender and tasty. The internal meat temp should reach 160F to kill any nasty stuff.

For an all inclusive package hunt with lodging on a large low fence ranch, try John Austin who books through the Cochina Hunting Club. This is the heart of Golden Triangle, so you may see some really big deer as well. There are some pigs in this area that have Russian boar genetics, and so there is a chance for one that will make a nice Euro or shoulder mount.

They have a nice camp, not luxury, but good, clean, well run, with decent food.

Capt. Mike Powell is another option with a long established business. He is mainly on the east side of South Texas near the coast, so that country is not as harsh and there are lots of pigs, mostly smaller than the ones on the Cochina.

Here is a video from a large ranch where I used to hunt, which is near the Cochina Ranch. This is typical of the habitat and size and appearance of the pigs.



Good size from the western side of South Texas.