These wild boar cuts are easy to work with and are tender enough that they don't need much work in the kitchen other than a short brine or marinade. They can be simply prepared by roasting them whole, cut into mignons, pounded into cutlets or cured and smoked for Canadian bacon.

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This primal cut of a wild hog is the largest of them all. It's a little leaner than the shoulder and has less connective tissue as well.  They can be dry or wet cured whole, cooked whole, broken down into smaller roasts and cuts such as top round, sirloin tip, bottom round, sirloin roasts and sirloin chops.

Generally what you are going to use when making sausages and barbecue. This is due to the fact that this cut contains more fat and collagen than the hams, which in turn means more flavor and juiciness. The shoulder can be cut into two sub-primals, which include the famous Boston butt and picnic.

Great slow cooked or boned out and added to your grind. There are different styles of ribs depending on how you butcher them. You have traditional style spareribs and St. Louis Style spareribs and babyback ribs.

While the belly of a wild hog usually isn't thick enough for noteworthy bacon, it's still worth saving it from being thrown into the grind pile. It's great braised, smoked, stuffed, cured and made into little crispy lardon nuggets.

Wild pig heads can be cooked whole and made into a rustic headcheese loaf thanks to all of the gelatinous goodness that it embodies. Or you can remove the cheeks, braise them, smoke them, cure them or a combination of all three. The ears are also great after being cooked in a liquid until tender and fried crispy.

The feet are widely known here in the south as the part of the pig that you pickle. But they are also great added to stocks for extra flavor and body. The shanks and feet can also be braised, picked clean and the meat used in various recipes.

The variety meats department for pigs is pretty much as that of venison. You have the tongue, kidneys, liver, heart and caul fat. The main difference here being that the heart must be cooked thoroughly to be on the safe side due to the possibilities of the hog carrying trichinosis.