French Hog
Crassostrea gigas
A large, buttery Pacific oyster from Tomales Bay, California. Mild and refined with distinctive cucumber and melon notes. Farmed using traditional French rack and bag methods.
Flavor Profile
Finish
Subtle, lingering cucumber and melon notes
Expert Notes
French Hog oysters are cultivated by Hog Island Oyster Co. using the traditional French 'rack and bag' method adapted from Normandy aquaculture. These large oysters showcase a mild, buttery flavor profile with distinctive hints of cucumber and melon. The tender texture and delicate brininess make them exceptionally refined, embodying the slurpable quality that Hog Island set out to achieve when they adopted French farming techniques in Tomales Bay. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Tomales Bay, California
- Size
- Large (3-5 inches)
- Shell Color
- Gray-white
- Meat Color
- Cream
What Experts Say
Across 5 sources, tasters describe this oyster as:
Unique notes: copper-like palate, full-body
"A very rare oyster, known for its firm texture and metallic flavor."
firmmetallic
"This oyster is bold and unique. Flat, round shells deliver a full-body, meaty oyster with a 'copper-like' palate."
bolduniquefull-bodymeatycopper
"The overarching taste profile of all Hog Island oysters is light and clean. You don't get any of the muddy or funky flavors."
lightclean
About the Farm
Hog Island Oyster Company
Est. 1983Founded by John Finger and Michael Watchorn, both marine biologists with a deep love and respect for the ocean, starting with a $500 loan and a handful of oyster seed on a five acre lease in Tomales Bay.
- Cultivation Method
- rack and bag
History & Background
The European Flat oyster (Ostrea edulis), also known as 'Belon', is native to Western Europe and has become increasingly rare to cultivate worldwide. Hog Island is working to preserve and build their seed supply of this heritage species.
The French Hog represents Hog Island's adaptation of traditional French rack-and-bag farming methods to cultivate a European species in California waters, making it one of the rarest oysters available on the West Coast.
Did You Know?
- Hog Island is one of the only farms on the West Coast successfully cultivating European Flat oysters
- The cultivation method is adapted from traditional French techniques brought to Tomales Bay
- European Flats were historically introduced to Maine before oyster movement regulations, but are now extremely rare in North America
Sources & References
This information was compiled from 5 sources.
- French Hog Oyster — Oysterater
- Our Oysters - Hog Island Oyster Co. — Hog Island Oyster Company
- The World on an Oyster — Life and Thyme
- Three Little Hogs - The Oyster Guide — The Oyster Guide
- Oyster Species - a Primer! — Hama Hama Oysters
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Pacific Oyster (C. gigas): Cream, Cucumber, and the Japanese Legacy
Understanding the world's most cultivated oyster - from Japanese origins to West Coast dominance
Read article → Merroir & EnvironmentWhat is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
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