Well I believe I have discovered something interesting. I finished with my annual hunting trip last week and it was a great success though this is the first year in a while that I did not score a wild/feral hog. I usually make pork Franks out of the wild hog meat but this year I just decided to buy pork meat. I had always wondered why my wild hog pork Franks always turned out so red. I did a little light Googling and it appears that wild pork is simply darker and more robust in flavor and character than farm raised pork meat. The farm raised pork is lighter and more delicate in color as my current farm raised pork Franks below indicate The other difference you will notice is that this year I used Sheep castings but I am quite positive that had no effect on the color difference. Also the farm raised pork was much mushier when mixed where the wild hog pork does not emulsify or mush up nearly as easy. The flavor is a bit different. The wild hog Franks have much more flavor coming from the meat where the farm raised pork Franks are more delicate. The farm raised pork Franks taste much closer to store bought hot dogs than the wild hog pork Franks do. The flavor is amazing in both cases but the wild hog Franks taste more "sausage" like and the farm raised taste more "hot dog" like. In any case I figured someone may want to know this info and can verify that my findings match theirs. FYI, I use LEM's Backwoods Cured Pork Frank seasoning, and I mix it about 2 pounds lighter than suggested cause it can be a tad salty but damn does it make the best Franks ever!