The NJDEP Division of Fish and Wildlife has issued a Special Wildlife Management Permit to control feral hogs in Deer Management Zones 25 and 65. Hunters do not need a separate permit to pursue hogs. They only need to have their regular hunting license and deer permits necessary to hunt deer during the applicable seasons.

Feral hogs compete with wildlife for available food sources, prey upon ground-nesting birds and small mammals and may carry disease. The increase in the population of feral hogs has also resulted in damage to lawns, golf courses, farm crops and forests in Gloucester County.

Feral hogs may be pursued during the season dates prescribed for Deer Management Zones 25 and 65 and may be harvested anywhere in Zones 25 or 65. Sportsmen and sportswomen will be permitted to shoot free-ranging feral hogs of either gender and any age while deer hunting during all deer seasons in zones 25 and 65, provided they have not reached the season bag limit for deer.

Feral hogs may be harvested in DMZ 25 on the following dates:

Fall Bow: September 10 - October 28, 2011 by archers with a valid Archery License or All-around License;
Permit Bow: October 29 - December 31, 2011 by archers with a valid Archery License or All-around License and a DMZ 25 Bow Permit;
Six-day Firearm: December 5-10, 2011, by deer hunters with a valid Firearm or All-around License provided they have not reached the deer season bag limit;
Permit Muzzleloader: November 28-29 and December 5-10, 12, 13 and 17-31, 2011 and January 1-31, 2012 by deer hunters with a valid Firearm License or All-around License, Rifle Permit and a DMZ 25 Muzzleloader Permit;
Permit Shotgun: December 5-10, 14-16, 2011 and January 7-31, 2012 provided they have a valid Firearm or All-around License and a DMZ 25 Shotgun Permit;
Winter Bow: January 1-31, 2012, provided they have a 2012 Archery License or All-around License.

Feral hogs may be harvested in DMZ 65 on the following dates:

Fall Bow: September 10 - October 28, 2011 by archers with a valid Archery License or All-around License;
Permit Bow: October 29 - November 26, 2011 by archers with a valid Archery License or All-around License and a DMZ 65 Bow Permit;
Six-day Firearm: December 5-10, 2011, by deer hunters with a valid Firearm or All-around License provided they have not reached the deer season bag limit;
Permit Muzzleloader: November 28-29 and December 12, 13 and 17-31, 2011 and January 2-6, 2012 by deer hunters with a valid Firearm License or All-around License, Rifle Permit and a DMZ 65 Muzzleloader Permit;
Permit Shotgun: December 14-16, 2011 provided they have a valid Firearm License or All-around License and a DMZ 65 Shotgun Permit;
Winter Bow: January 1-31, 2012, provided they have a 2012 Archery License or All-around License.

The bag limit for feral hogs is unlimited. Shooting is permitted Monday through Saturday during legal deer hunting hours during the Permit Shotgun, Permit Muzzleloader and Six-day Firearm seasons. Feral hogs may be pursued seven days per week on wildlife management areas and on private properties during the Permit Bow and Winter Bow seasons. Only weapons authorized for deer hunting may be used to take feral hogs. Written permission must be obtained from the landowner to pursue feral hogs on private property.

Feral hogs must be checked at the Sportsmen's Outpost on Fries Mill Road in Williamstown. Personnel from the NJ Department of Agriculture may be at the deer check station on key days of the hunting season to take samples. Harvested feral hogs may be retained for personal consumption. Sportsmen are responsible for the butchering and disposal of the carcass.

Deer hunters are advised that people can contract diseases, such as brucellosis from infected feral hogs. Plastic or rubber gloves should be worn while field-dressing feral hogs. Unwanted entrails should be burned, buried or disposed of to prevent access by animals. Work surfaces and utensils used to field-dress and butcher hogs should be cleaned and disinfected to prevent the spread of disease. Feral hog meat should be thoroughly cooked before it is eaten.