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On a recent episode of the SoCal Restaurant Show, hosts sat down with David and Pamela Fay, the founders of Shogun Farms in Seffner, Florida — a unique agricultural venture turning one of Florida’s biggest wildlife problems into a delicious, all-natural food solution.

Across Florida, wild boar and feral hogs are notorious for damaging crops, disrupting ecosystems, and posing challenges for farmers and landowners. With an estimated one million feral hogs in the state, the Fays saw an opportunity to do something different: trap these animals humanely and transform them into a high-quality, naturally raised meat.

Their mission at Shogun Farms isn’t just about population control — it’s about respectful stewardship and sustainable food production. The Fays feed wild-caught boars on natural diets of nuts, grass, and locally grown vegetables, producing meat that is leaner, darker, and more intensely flavorful than typical pork. This clean, organic approach results in wild boar meat that’s ideal for chefs, home cooks, and anyone looking for a tasty alternative protein.

What sets Shogun Farms apart is their philosophy: treat the animals with respect, give them the best life you can, and turn a nuisance into nourishment. It’s a fresh take on farming — one rooted in conservation, culinary quality, and thoughtful use of natural resources.

Whether you’re passionate about sustainable agriculture or simply curious about where your food comes from, the Fays’ story is a compelling example of creativity and purpose in action. Tune into the full podcast to hear more about their journey, challenges, and vision for the future of wild hog meat in Florida and beyond.