I am sure Daezee will let you have some.
Seriously there can be more than one valid reason for killing things. Armadillos are destructive to gardens and some are killed for that reason.
If they’re eating up you crops, There must be other ways of handling them. Killing a whole bunch of them doesn’t justify anything.
To add to them not being endangered, they formerly did not live in our region of NWFL. That have been invading the US and I consider them to be undocumented garden diggers.they don't eat crops, they eat bugs, worms, grubs, but are very destructive to yards and other areas, they are good for nothing if they are dead, contrary to popular southern legends, no one eats them...they are dangerous to handle due to carrying disease..
they are not endangered, by any ones standard..
Armadillo Moves North Across a Warmer North America https://www.scientificamerican.com/article/armadillo-moves-north-across-warmer-north-america/
The armadillo is moving north thanks to climate change, as are mice and other mammals
Some of that migration can be attributed to opportunity: The armadillo in particular has been moving northward since it arrived in Texas in the 1880s and Florida in the 1920s, according to Colleen McDonough, a biology professor at Valdosta State University in Georgia.
Bruce, the pic has been heavily redacted by the DOJ. --- SAWMAN
You likely want to wear gloves when handling wild hogs and the families that receive that meat should get a heads up also. I heard a few years ago that a native american has trapping rights on the ascend property and was selling dressed hogs that he was trapping.
Very low freezer temps IIRC will kill some parasitic helminth infections in the meat, but require lower than most home freezers will go to.Good point about the gloves. All families/entities donated to are versed in hog meat handling, washing hands, don't handle with bare cuts in your skin, and cooking to at least 165 degrees. FDA now lets commercial hog meat be cooked to a lower temp, but I stick with 165 for wild (of course my pulled pork gets to 195-200) (ham is done to 165). Sawman and I also have pocket size laminated cards listing a bunch of possible diseases that one could get from wild hogs in case we get any bizarre fever or infection or symptom and need to go to the ER/doctor so the doctors will know to check for them.
On top of all that, my wild hog meat is soaked in salted ice water for 3-4 days before being processed further. That also kills germs. Sawman taught me that and most everything I know about wild hogs.