MNRF alert: Wild pigs

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Fall Scene

Have you seen a pig outside of a fence? We’d like to hear from you! Please report any wild pig sightings to the Ministry of Natural Resources and Forestry at [email protected]or visit here.

Provide as many details as you can, including:
the date and time of the sighting
the location (intersecting roads, landmarks or GPS coordinates)
pictures or a video, if possible
Invasive wild pigs aren’t native to Ontario. These animals harm our native wildlife and their habitats.

Thank you for keeping your eyes open. Your sightings help us understand the location and number of invasive wild pigs in the province. 

Want to learn more about wild pigs in Ontario? Visit our webpage at www.ontario.ca/wildpigs.

I went to the website and pictures of scat they have could easily be confused as coyote - very close in "contents, shape and texture" except missing fur, although the second picture looks like it has a bit of fur.

I will start to look closer at crop field areas I hunt.

Funny thing Mike, in this report unlike the last one, nothing was mentioned about not shooting them, just report the sightings... Change of heart maybe...

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Originally Posted by Bo D

Funny thing Mike, in this report unlike the last one, nothing was mentioned about not shooting them, just report the sightings... Change of heart maybe...

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So far,they can be taken on a small game license without limits. They're an invasive species.

They did not want them shot because studies have shown it spreads them faster. It breaks up the sounder and leads to more.

Saying that I love pork if a little fella happened to walk by.


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Originally Posted by Saskfly

They did not want them shot because studies have shown it spreads them faster. It breaks up the sounder and leads to more.

Saying that I love pork if a little fella happened to walk by.


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The "studies" were largely debunked because they came from very dubious "animal rights" influenced sources. It's been tried in New York state for the last 36 months with disasterous results. Population explosions have occurred throughout the state and farmers are mightily PO'd. If they make it into this province,it's pretty much a slam dunk where they came from. There hasn't been an official position developed, here, one way or the other nor have any regulations been proposed. Hopefully,smarter policies are developed in Ontario with the so-called debunked "studies" thoroughly ignored and sound science used to develop that policy.

Can they survive exposed during our cold winters? Will coyotes take care of them? I’m just curious.

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Originally Posted by Birdbuff

Can they survive exposed during our cold winters? Will coyotes take care of them? I’m just curious.

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They survive Saskatchewan and Alberta winters without difficulty. Ontario winters will be a cake-walk. Coyotes don't mess with them. They're so belligerent,lightening quick and vicious,predators steer well clear of them. They're downright nasty and aren't afraid to attack anything,including humans.

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Originally Posted by trimmer21

They survive Saskatchewan and Alberta winters without difficulty. Ontario winters will be a cake-walk. Coyotes don't mess with them. They're so belligerent,lightening quick and vicious,predators steer well clear of them. They're downright nasty and aren't afraid to attack anything,including humans.

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Wow that’s nuts. It gets pretty frigid out that way in the winter. Time for a shoot on sight policy. Anyone have a hog caliber preference, load recommendations??

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Originally Posted by trimmer21

They survive Saskatchewan and Alberta winters without difficulty. Ontario winters will be a cake-walk. Coyotes don't mess with them. They're so belligerent,lightening quick and vicious,predators steer well clear of them. They're downright nasty and aren't afraid to attack anything,including humans.

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This is true however when studying the hog population maps for the US, anywhere where there's a healthy bear and wolf population there is very few hogs.

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links not working

i farm tamworths, berkshires, yorkshires and other domestic breeds. they are tough, can live through just about everything and destroy everything. i wake up in night terrors when i dream of them getting out. lots of us pasture raise them and have very little fears about bears and coyotes. they are tough brutes.

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Originally Posted by punkrockerpj

i farm tamworths, berkshires, yorkshires and other domestic breeds. they are tough, can live through just about everything and destroy everything. i wake up in night terrors when i dream of them getting out. lots of us pasture raise them and have very little fears about bears and coyotes. they are tough brutes.

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We should mention that they're also very intelligent. My BIL and nephews hunted several farms in central Pennsylvania every couple of seasons. Wild pork is absolutely delicious on the BBQ.

If I see one down here in Norfolk County it's getting the same treatment as ET or Sasquash...... Ka- BooM !

I shot two in chatham kent 2 summers ago. I found em to be quite chewy. .223 to the noodle makes quick work of em. Reporting to the MNRF was pretty simple.

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Originally Posted by Birdbuff

Can they survive exposed during our cold winters? Will coyotes take care of them? I’m just curious.

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https://www.google.ca/amp/s/api.nati...h-north-canada


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I shot 2 in nolfolk county in 2019, pork chops weren't very good, hamburger was ok for stuff.
.270 worked like a charm. Bore was 185 pounds,
The ministry defiantly wants them shot, I called a C.O. I went to school with and said I seen 2, first reply I hope ya got them both.

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Originally Posted by Matt86

I shot 2 in nolfolk county in 2019, pork chops weren't very good, hamburger was ok for stuff.
.270 worked like a charm. Bore was 185 pounds,
The ministry defiantly wants them shot, I called a C.O. I went to school with and said I seen 2, first reply I hope ya got them both.

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185lbs and running free is probably going to be an older animal, that would explain any toughness.

You said the chops were not good, did it have taint? If it was a boar than it may have had boar taint, it stinks like crazy when you cook it, not as bad if eaten cold but the smell when cooking is crazy and eaten hot you get that stink while eating.

Nitrite though when making bacon and smoked sausages helped. The Russian boar I got in Quebec last year had taint, it was work trying to figure out how to cook it and not have it stink up the house.

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Originally Posted by Fox

185lbs and running free is probably going to be an older animal, that would explain any toughness.

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Very true and I'll add that they don't have think same 'fat' marbling as domestic pigs....1/2 the flavour of a well cooked Pork Chop comes from the fat :)

Save your bacon drippings! Fry up wild pig chops in bacon drippings slowly reducing the heat as you go. I will take it over store bought any day, nice red meat.

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Originally Posted by MikePal

Very true and I'll add that they don't have think same 'fat' marbling as domestic pigs....1/2 the flavour of a well cooked Pork Chop comes from the fat :)

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I got the russian boar bacon back, if the wife can take the slight boar taint stink I will send a pound your way, it is very good and unique in flavour.

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Originally Posted by Fox

You said the chops were not good, did it have taint? If it was a boar than it may have had boar taint, it stinks like crazy when you cook it, not as bad if eaten cold but the smell when cooking is crazy and eaten hot you get that stink while eating.

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I was given a pak from a friend of mine last year. His brother came home from somewhere in the states and gave him some. As I was frying the chops, the stench started to waft through the kitchen. Not knowing the history of the meat, I wasn't about to take a chance, so I tossed them. Ya there was a tainted smell alright, it stunk!

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Originally Posted by Bushmoose

I was given a pak from a friend of mine last year. His brother came home from somewhere in the states and gave him some. As I was frying the chops, the stench started to waft through the kitchen. Not knowing the history of the meat, I wasn't about to take a chance, so I tossed them. Ya there was a tainted smell alright, it stunk!

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Was it a Russian, or a feral hog? I wonder if there would be a difference. I suspect there should be. I’ve had wild boar, or so they say it was, at wild game dinners. It tasted like regular pork to me....

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Originally Posted by Birdbuff

Can they survive exposed during our cold winters? Will coyotes take care of them? I’m just curious.

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See them in parts of MB while scouting for birds, they live there just fine.

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Originally Posted by rick_iles

Was it a Russian, or a feral hog? I wonder if there would be a difference. I suspect there should be. I’ve had wild boar, or so they say it was, at wild game dinners. It tasted like regular pork to me....

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Look up boar taint, it can happen to any male pigs, the guy I was with took 2 home with no taint but the one I shot had taint.

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Originally Posted by Fox

Look up boar taint, it can happen to any male pigs, the guy I was with took 2 home with no taint but the one I shot had taint.

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Thats why hogs destined for slaughter become "cut hogs". It can get quite pungent.

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Originally Posted by rick_iles

Was it a Russian, or a feral hog? I wonder if there would be a difference. I suspect there should be. I’ve had wild boar, or so they say it was, at wild game dinners. It tasted like regular pork to me....

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most of what is see are feral and escapee hogs from farms. 185 is not that big. my bigger pigs weigh out at about 400 lbs live weight at 6 or 7 months.
185 is maybe 4 or 5 months old :P

the wild boars do look like the are a bit smaller. but i'd hate to be in the woods without a gun and have one run at me :P

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Originally Posted by punkrockerpj

most of what is see are feral and escapee hogs from farms. 185 is not that big. my bigger pigs weigh out at about 400 lbs live weight at 6 or 7 months.
185 is maybe 4 or 5 months old :P

the wild boars do look like the are a bit smaller. but i'd hate to be in the woods without a gun and have one run at me :P

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X2
200 lbs boar is just about a barely grown up pig.
Male boars do and will have stench,.............. if they got cut,they will be fine.\

As far as the boar vs men is concerned :there is a reason for the saying Before you pick a boar-pick a tree.

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Originally Posted by trimmer21

They survive Saskatchewan and Alberta winters without difficulty. Ontario winters will be a cake-walk. Coyotes don't mess with them. They're so belligerent,lightening quick and vicious,predators steer well clear of them. They're downright nasty and aren't afraid to attack anything,including humans.

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Big boar bears, and wolves in Eastern ( Russian) European countries will target them. ONE saving grace could be that Canada is a closer match to the European environment they are from. It not likely to prevent them from establishing a good population, but it's not the warm Tropical resort with an all your can eat buffet that the southern states are.

On side note.

Anyone that thinks they may have pigs and wants to put out trail cams, I can bring some liquid pig bait from the states.

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Originally Posted by gbk

As far as the boar vs men is concerned :there is a reason for the saying Before you pick a boar-pick a tree.

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Only got two words for that...

"COLD STEEL" and eight feet of wood.

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Originally Posted by Fox

Look up boar taint, it can happen to any male pigs, the guy I was with took 2 home with no taint but the one I shot had taint.

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Wow, I had not heard of this before. Sounds gross!

Didn't those guys on Forged in Fire make Boar Spears on one episode ? I think it was a German based design ?

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Originally Posted by punkrockerpj

most of what is see are feral and escapee hogs from farms. 185 is not that big. my bigger pigs weigh out at about 400 lbs live weight at 6 or 7 months.
185 is maybe 4 or 5 months old :P

the wild boars do look like the are a bit smaller. but i'd hate to be in the woods without a gun and have one run at me :P

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I remember the true euro-asian wild boars I have seen when hunting deep woods back in Europe, and some of them were giants. Good memories.
But the locals remembered about 2 pushers who got ripped-off by wounded boars, and a story of a green hunter charged by a big boar while in his stand; the dude could not move nor speak for a while, etc...., and his hair turned white very fast. The boar was shot by a guy from the next stand.
Check-out the wild boar hunting fear episodes from Romania and Croatia.

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Originally Posted by gbk

X2
200 lbs boar is just about a barely grown up pig.
Male boars do and will have stench,.............. if they got cut,they will be fine.\

As far as the boar vs men is concerned :there is a reason for the saying Before you pick a boar-pick a tree.

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Average Russian boar (true wild boar) are around 165-220lbs live, you cannot consider a farm raised pig in the same ballpark as ones living in the wild.

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Originally Posted by Fox

Average Russian boar (true wild boar) are around 165-220lbs live, you cannot consider a farm raised pig in the same ballpark as ones living in the wild.

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It takes about 2 years for a domestic swine to revert to it's natural wild state after it escapes from a farm.

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Originally Posted by Fox

Average Russian boar (true wild boar) are around 165-220lbs live, you cannot consider a farm raised pig in the same ballpark as ones living in the wild.

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Fox-do You not think that it is tiresome if someone knows everythinhg,and all the time pushes his ways..........???
Did You ever see a Russian wild boar in the wild........do You have first hand experience with friends and your own country man who shot wild boars?
About 1 km from my homeplace-and it is neither Croatian hinterland nor Transylvania ,just as flat as the tobacco land in Ontario,there is a wild boar galore.

I made a commitment after your utterly rude and non provoked" smart comment"on my post- that i will ignore You forever-You won ,i just can not refrain myself.
My bad.

Pathetic.

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Originally Posted by gbk

X2
Male boars do and will have stench,.............. if they got cut,they will be fine.\


As far as the boar vs men is concerned :there is a reason for the saying Before you pick a boar-pick a tree.

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Can you expand on what you mean by "if they got cut they will be fine" GBK?

I remember watching Dan Fitzgerald videos when I was younger and he talked about always be near a tree to climb once you let go of the shot.
One of his boar kills stomped on his bow as Dan just made it up the little tree in time to get out of the way. Crazy animals Lol

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Originally Posted by onelessarrow

Can you expand on what you mean by "if they got cut they will be fine" GBK?

I remember watching Dan Fitzgerald videos when I was younger and he talked about always be near a tree to climb once you let go of the shot.
One of his boar kills stomped on his bow as Dan just made it up the little tree in time to get out of the way. Crazy animals Lol

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He means "The unkindest cut of all".

They are not boars any more. A barrel hog..don't have the male hormones to make the meat stink...

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Originally Posted by Fox

Average Russian boar (true wild boar) are around 165-220lbs live, you cannot consider a farm raised pig in the same ballpark as ones living in the wild.

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Thats the common European weight.
However, read some of the stories from the S E USA, and they weigh FAR more down there than their European versions do.
No matter what they weigh, it sure sounds like a lot of care must be taken when hunting them!

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Originally Posted by genec

Thats the common European weight.
However, read some of the stories from the S E USA, and they weigh FAR more down there than their European versions do.
No matter what they weigh, it sure sounds like a lot of care must be taken when hunting them!

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That's average weight. My dad has hunted them in the Balkans waaay back and they are not disimilar from blackbear in terms of size. You'll always have that odd 250lb+ black bear you would consider large, but the Ontario record is almost 800lbs, if you catch my drift. The largest Russian boar was 700lbs, they get MUCH larger than 220lbs on average.
Anyways boar hunting is a traditional pasttime in the Balkans and me and my dad have been doing a lot of research to find areas that might have a population large enough to be worth going out for a week. It seems they're concentrated in the far South East.

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Originally Posted by genec

Thats the common European weight.
However, read some of the stories from the S E USA, and they weigh FAR more down there than their European versions do.
No matter what they weigh, it sure sounds like a lot of care must be taken when hunting them!

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Those who really know the eurasian wild boar, will sure know what I am talking about (and will hopefully have good hunting memories as well):

The wild boar (sus scroafa), Subspecies: Carpathian boar (s.s. attila) a large-sized subspecies with long lacrimal bones and dark hair.
The average weight is 150 kg live and in some areas with abundant food, the boar can reach 400 kg live.

So,it seems if we want meat,take Sows only? That would make perfect sense if population control is he goal.

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Originally Posted by trimmer21

So,it seems if we want meat,take Sows only? That would make perfect sense if population control is he goal.

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You're under the assumption I'd even pass on a piglet LOL. But jokes aside, it seems that boar would be more susceptible to a decrease in numbers than most animals if you take the sows because of their large litters. As much as taking a razorback would be my dream I wouldn't put our game at risk for it.

Youngest son 6 years ago:

https://live.staticflickr.com/4625/2...570ce5a2_c.jpg

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Originally Posted by Species8472

Youngest son 6 years ago:

https://live.staticflickr.com/4625/2...570ce5a2_c.jpg

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Dang that's a real razorback right there. I'm guessing 150lbs? Was this with an outfitter in Ontario or elsewhere?

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Originally Posted by onelessarrow

Can you expand on what you mean by "if they got cut they will be fine" GBK?

I remember watching Dan Fitzgerald videos when I was younger and he talked about always be near a tree to climb once you let go of the shot.
One of his boar kills stomped on his bow as Dan just made it up the little tree in time to get out of the way. Crazy animals Lol

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Hi onelessarrow-i assumed ,the term "cut"means ,when the young male pig has his testicles removed(eviscerate)-means in layman's term,being cut.

I may be wrong.

My parents would each year buy 2 piglets,regadless of sex.Just when they were ready to be separated from their mothers in terms of -independent eater.
Sometimes in the spring-can not remember exact months. They would have them eviscerated by local simple experienced people shortly after-do not remember the time frame,they were larger by then,then when we got them,but by not much,used pig fat to "smear"on the would,to help healing-and that was it.
They may gave them some antibiotics pills(unsure)but i hardly doubt that was anything common place back then,up to the 70-ies.
They grow up and yielded 100 kg average when they sold one(so they made $ for the next year 2 piglets)and the other pig we ate.They were raised in a small barn enclosure,and were fed corn, and some( little) protion regular pig feed from a feed store($$$).They grew up to 100 kg in about 6 months,without any "intensive feeding".
When i was really young,we would have local breeds,we called them "fat"pigs.They yielded less meat (especially in the" bacon area")Later ,just about anyone switched to those pure white breeds-and the bacon became nice and meaty.They would also grow a tad faster.
They were slaughtered in the winter,sometiomes before Christmans,sometimes by the end of january.

Now-that was the "pig saga" part i was highly interested in,did it all,from killing the pig till rendering the fat.
5 am-10 pm.Long day each time.
Curing,salting and smoking was my dad's favourite part,so i was never much involved in that one -kind of regretting by now that i missed those steps ......i know some,but not the whole process.

All simple people-only the "butcher"was someone "exeprienced"local.NO butcher as far as training is concerned was involved(cost $...).

That is why when sometimes i field dress a deer,my local friends from here wonder,why i do it the way i do it.(pig's way).
I do not think it is much different then field dressing ways here.....but for someone watching me-i must do certain cuts differently.
Cheers

Oh-a funny little story-my neighbor had one pig raised for about 2 years,and was about 200 kg when he processed the pig.
That was a"fat"breed,and his pure white ,smoked bacon(mmmm...)was about 4 inches thick.

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Originally Posted by trimmer21

So,it seems if we want meat,take Sows only? That would make perfect sense if population control is he goal.

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Yup....take out the baby factory..

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Originally Posted by MihajloSimsic

Dang that's a real razorback right there. I'm guessing 150lbs? Was this with an outfitter in Ontario or elsewhere?

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Guided hunt in Texas. 165 lbs

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Originally Posted by Species8472

Guided hunt in Texas. 165 lbs

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What was the name of the outfitter? Was an easy process to do? I'd love to do a trip like that when the flu is over, but for some reason I have it in my head it'd be an expensive trip. Am I wrong? Thanks Species....

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Originally Posted by LiveBates

What was the name of the outfitter? Was an easy process to do? I'd love to do a trip like that when the flu is over, but for some reason I have it in my head it'd be an expensive trip. Am I wrong? Thanks Species....

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I'll dig up the details when I get home tonight. You have to cross some tees and dot a few eyes to bring guns and ammo across the border, non resident hunting licenses and to bring the hogs back but it was fairly easy. We drove and all in money was about the same as guided bear hint in Ontario.

Good true story ,
I am from same area ,
and that's why me to have no problem butchering , My Bear Moose Deer.
We grow up watching it down simple but effective way .
Thanks for posting gbk

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Originally Posted by gbk

Hi onelessarrow-i assumed ,the term "cut"means ,when the young male pig has his testicles removed(eviscerate)-means in layman's term,being cut.

I may be wrong.

My parents would each year buy 2 piglets,regadless of sex.Just when they were ready to be separated from their mothers in terms of -independent eater.
Sometimes in the spring-can not remember exact months. They would have them eviscerated by local simple experienced people shortly after-do not remember the time frame,they were larger by then,then when we got them,but by not much,used pig fat to "smear"on the would,to help healing-and that was it.
They may gave them some antibiotics pills(unsure)but i hardly doubt that was anything common place back then,up to the 70-ies.
They grow up and yielded 100 kg average when they sold one(so they made $ for the next year 2 piglets)and the other pig we ate.They were raised in a small barn enclosure,and were fed corn, and some( little) protion regular pig feed from a feed store($$$).They grew up to 100 kg in about 6 months,without any "intensive feeding".
When i was really young,we would have local breeds,we called them "fat"pigs.They yielded less meat (especially in the" bacon area")Later ,just about anyone switched to those pure white breeds-and the bacon became nice and meaty.They would also grow a tad faster.
They were slaughtered in the winter,sometiomes before Christmans,sometimes by the end of january.

Now-that was the "pig saga" part i was highly interested in,did it all,from killing the pig till rendering the fat.
5 am-10 pm.Long day each time.
Curing,salting and smoking was my dad's favourite part,so i was never much involved in that one -kind of regretting by now that i missed those steps ......i know some,but not the whole process.

All simple people-only the "butcher"was someone "exeprienced"local.NO butcher as far as training is concerned was involved(cost $...).

That is why when sometimes i field dress a deer,my local friends from here wonder,why i do it the way i do it.(pig's way).
I do not think it is much different then field dressing ways here.....but for someone watching me-i must do certain cuts differently.
Cheers

Oh-a funny little story-my neighbor had one pig raised for about 2 years,and was about 200 kg when he processed the pig.
That was a"fat"breed,and his pure white ,smoked bacon(mmmm...)was about 4 inches thick.

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Quote:

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Originally Posted by LiveBates

What was the name of the outfitter? Was an easy process to do? I'd love to do a trip like that when the flu is over, but for some reason I have it in my head it'd be an expensive trip. Am I wrong? Thanks Species....

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PM sent

Quote:

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Originally Posted by gbk

Hi onelessarrow-i assumed ,the term "cut"means ,when the young male pig has his testicles removed(eviscerate)-means in layman's term,being cut.

I may be wrong.

My parents would each year buy 2 piglets,regadless of sex.Just when they were ready to be separated from their mothers in terms of -independent eater.
Sometimes in the spring-can not remember exact months. They would have them eviscerated by local simple experienced people shortly after-do not remember the time frame,they were larger by then,then when we got them,but by not much,used pig fat to "smear"on the would,to help healing-and that was it.
They may gave them some antibiotics pills(unsure)but i hardly doubt that was anything common place back then,up to the 70-ies.
They grow up and yielded 100 kg average when they sold one(so they made $ for the next year 2 piglets)and the other pig we ate.They were raised in a small barn enclosure,and were fed corn, and some( little) protion regular pig feed from a feed store($$$).They grew up to 100 kg in about 6 months,without any "intensive feeding".
When i was really young,we would have local breeds,we called them "fat"pigs.They yielded less meat (especially in the" bacon area")Later ,just about anyone switched to those pure white breeds-and the bacon became nice and meaty.They would also grow a tad faster.
They were slaughtered in the winter,sometiomes before Christmans,sometimes by the end of january.

Now-that was the "pig saga" part i was highly interested in,did it all,from killing the pig till rendering the fat.
5 am-10 pm.Long day each time.
Curing,salting and smoking was my dad's favourite part,so i was never much involved in that one -kind of regretting by now that i missed those steps ......i know some,but not the whole process.

All simple people-only the "butcher"was someone "exeprienced"local.NO butcher as far as training is concerned was involved(cost $...).

That is why when sometimes i field dress a deer,my local friends from here wonder,why i do it the way i do it.(pig's way).
I do not think it is much different then field dressing ways here.....but for someone watching me-i must do certain cuts differently.
Cheers

Oh-a funny little story-my neighbor had one pig raised for about 2 years,and was about 200 kg when he processed the pig.
That was a"fat"breed,and his pure white ,smoked bacon(mmmm...)was about 4 inches thick.

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Interesting gbk, thanks,
I enjoy reading your homeland memories.
Cheers.

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Originally Posted by gbk

Fox-do You not think that it is tiresome if someone knows everythinhg,and all the time pushes his ways..........???
Did You ever see a Russian wild boar in the wild........do You have first hand experience with friends and your own country man who shot wild boars?
About 1 km from my homeplace-and it is neither Croatian hinterland nor Transylvania ,just as flat as the tobacco land in Ontario,there is a wild boar galore.

I made a commitment after your utterly rude and non provoked" smart comment"on my post- that i will ignore You forever-You won ,i just can not refrain myself.
My bad.

Pathetic.

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Hahahaha,
I'm not a frequent visitor to this site but it seems whenever I do Mr FOX is barking out his sage advice, to everyone and anyone about anything..
You are an expert in every field, people on this site are truly blessed to have your presence here. To know so much about literally every topic is quite admirable.
No wonder I'm an in-frequent visitor, thank you.

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Originally Posted by smokin'stoegie

Hahahaha,
I'm not a frequent visitor to this site but it seems whenever I do Mr FOX is barking out his sage advice, to everyone and anyone about anything..
You are an expert in every field, people on this site are truly blessed to have your presence here. To know so much about literally every topic is quite admirable.
No wonder I'm an in-frequent visitor, thank you.

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And that reminds me of the definition of an expert:
One who knows everything there is to know about nothing!

Quote:

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Originally Posted by smokin'stoegie

Hahahaha,
I'm not a frequent visitor to this site but it seems whenever I do Mr FOX is barking out his sage advice, to everyone and anyone about anything..
You are an expert in every field, people on this site are truly blessed to have your presence here. To know so much about literally every topic is quite admirable.
No wonder I'm an in-frequent visitor, thank you.

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Glad an open forum for discussion does not allow for open discussion.

People look at farm raised animals and compare them to wild animals. The fact is that the pigs on the farm lay around and wait to be fed high protein diets that are designed to pack on fat.

A 200lb russian boar is not a baby and, I shot one and dressed it. The way that the fat sat on that pig compared to what I have seen from others and talked to others about does not compare. I also have friends who raise heritage pork, which will be closer to what feral animals would turn in to. Their pigs take significantly longer to get up to market weight than the standard pink pig. 6 months old for a standard run of the mill pink production hog and 18 months for the "Large Black pig", yes, that is a breed of pig. The flesh of the Large Black pig is also not really white meat, it is much darker, not all that different from the Russian boar I also put in the freezer.

Don't worry though, I know nothing, no experience determining what I write down, just an idiot on here spewing things off my keyboard.

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Originally Posted by Fox

Don't worry though, I know nothing, no experience determining what I write down, just an idiot on here spewing things off my keyboard.

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Ok well at least you can see yourself as everyone else on here does, good on you for owning up to it!!!

Wow, harsh crowd on here these days...

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Originally Posted by Fox

Glad an open forum for discussion does not allow for open discussion.

People look at farm raised animals and compare them to wild animals. The fact is that the pigs on the farm lay around and wait to be fed high protein diets that are designed to pack on fat.

A 200lb russian boar is not a baby and, I shot one and dressed it. The way that the fat sat on that pig compared to what I have seen from others and talked to others about does not compare. I also have friends who raise heritage pork, which will be closer to what feral animals would turn in to. Their pigs take significantly longer to get up to market weight than the standard pink pig. 6 months old for a standard run of the mill pink production hog and 18 months for the "Large Black pig", yes, that is a breed of pig. The flesh of the Large Black pig is also not really white meat, it is much darker, not all that different from the Russian boar I also put in the freezer.

Don't worry though, I know nothing, no experience determining what I write down, just an idiot on here spewing things off my keyboard.

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if i saw a wildboar/large black hybrid, I would run. i wouldn't even shoot at it and I've shot some pretty big animals before :P

May I just ask what everyone feels would be an adequate rifle caliber to use to ensure a quick,clean kill? Would standard small game calibers be sufficient or would we be wise to re-write the small game restriction (.270 or less) for this species,exclusively?

Crap I just do not want them around period.......they are a land based Asian carp!

Pigs eye sight is crap, I shot the Russian boar at 15 yards with a 12ga. No, this was not a hunt, this was a buy wanting to go shoot one and bringing me along, akin to walking in to a field and shooting a cow, but they are skiddish of people at least, just don't move.

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Originally Posted by 410001661

Crap I just do not want them around period.......they are a land based Asian carp!

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Yep, yet there are so many people on here who want to see them show up in high numbers to give them something to hunt, I wonder if the farmers who allow them to hunt know they feel this way.

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Originally Posted by trimmer21

May I just ask what everyone feels would be an adequate rifle caliber to use to ensure a quick,clean kill? Would standard small game calibers be sufficient or would we be wise to re-write the small game restriction (.270 or less) for this species,exclusively?

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Anything Magnum just to be sure.

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Originally Posted by trimmer21

May I just ask what everyone feels would be an adequate rifle caliber to use to ensure a quick,clean kill? Would standard small game calibers be sufficient or would we be wise to re-write the small game restriction (.270 or less) for this species,exclusively?

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Not quite sure what you mean by "small game restriction (.270 or less)"?
I see no problem with a .243 or many of the 25 calibers doing the job.

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Originally Posted by Woodsman

Not quite sure what you mean by "small game restriction (.270 or less)"?
I see no problem with a .243 or many of the 25 calibers doing the job.

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In some areas of the province to hunt small game with a rifle as in coyotes for example due to population in the close vicinity you need to use a .270 or less. For example Northumberland county.

I think the restriction is .275 or less in the south

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Originally Posted by trimmer21

May I just ask what everyone feels would be an adequate rifle caliber to use to ensure a quick,clean kill? Would standard small game calibers be sufficient or would we be wise to re-write the small game restriction (.270 or less) for this species,exclusively?

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I have a school mate.He is-was a major hunter.Nowadays he has some health issues...In my Country, he was for years the Chairman of the Hunter's Association.He also got an African Registered Guide Licence(certificate...whatever).He would guide people from my Country going on African hunts(in conjunction with local guides).
He harvested once in a wild boar drive 16 wild boars(i was not present-but i know the guy,and i know what he says it ,what it is).

In many wild boar rich areas this feat is not unheard of.
Likely not all were monsters-when there is a drive on,You just shoot.
He shot them all with 243.



Once he guided me for a wild boar hunt-as Canadian tourist hunter ,hunting back home.Alas-no cigar,the ones we saw were beyond my "budget".
Size wise.Size of tusks are judged by the body size,and size is $$$ back home.
I still have a picture of one -they were "keeping" him for "seed stock".Now ,that guy was a monster.
See attached-the head is facing us,where the arrow points.

We did not linger too long for more pictures,we were on spot and stalk hunt.

Weight-i do not know,but a "BIT"larger then Wikipedia numbers claim ,wild boars could grow to , in the wild.

Behind ear-shoot them behind the ear,he said,..........they just cartwheel and drop dead.
Now-this guys is a GREAT shot.

So-275 or a bit less (down to 243...?)will be enough, providing a good shot.One will need it, if the boar is close.

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Originally Posted by Tigboy 304

In some areas of the province to hunt small game with a rifle as in coyotes for example due to population in the close vicinity you need to use a .270 or less. For example Northumberland county.

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It's never been called a small game restriction or intended just for small game. It is to limit maximum calibers in a more congested area of Ontario. IMO not completely thought out but simple for bureaucrats. Hell a 44 mag carbine is far less dangerous distance wise than a .270.

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Originally Posted by redd foxx

I think the restriction is .275 or less in the south

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My poor choice of expression. Under .275 is more correct as you've pointed out.

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Originally Posted by Woodsman

It's never been called a small game restriction or intended just for small game. It is to limit maximum calibers in a more congested area of Ontario. IMO not completely thought out but simple for bureaucrats. Hell a 44 mag carbine is far less dangerous distance wise than a .270.

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When the Ontario regs were crafted,it wasn't about "distance". It was more about bullet weight and type as it pertains to mass retention with ricochet and pass through shots. The only reason I asked is because some American outfitters in northern states insist their clients use .30 caliber rifles while southern outfitters have no problem dispatching hogs with smaller varmint class ammo.

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Originally Posted by Woodsman

It's never been called a small game restriction or intended just for small game. It is to limit maximum calibers in a more congested area of Ontario. IMO not completely thought out but simple for bureaucrats. Hell a 44 mag carbine is far less dangerous distance wise than a .270.

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Yet there is no restriction unless you are hunting small game, therefore it is most definitely a small game restriction. If you are not hunting there is no restriction unless there is a municipal one, you can target shoot with a 338 Lapua in SW Ontario without any issues, you take a groundhog with it and you are violating the hunting regulations.

they took that page down ?

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Originally Posted by Bowjob

they took that page down ?

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You'll find it on pg. 91 of The Summary under Small Game-Firearms.Also,please note the new regulation on pg.85 under Wolf/Coyote. Big game licenses when using .275 no longer applies.

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Originally Posted by Birdbuff

Can they survive exposed during our cold winters? Will coyotes take care of them? I’m just curious.

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They are very well established in Saskatchewan, so yes... Coyotes? I bet the coyote pop goes down in the pigs get established! They'd make snacks of the yotes... even wolves have hard time taking them down.. They are smart, mean, nasty animals.. people in Europe have been injured, even killed by wild boar...

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Originally Posted by Splaker

They are very well established in Saskatchewan, so yes... Coyotes? I bet the coyote pop goes down in the pigs get established! They'd make snacks of the yotes... even wolves have hard time taking them down.. They are smart, mean, nasty animals.. people in Europe have been injured, even killed by wild boar...

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A Google search reveals some pretty nasty injuries and fatalities in the US,too. They're nothing to mess with.