Wild Pigs

Pigs were domesticated in China around 4900 B.C. (although some experts claim 7000 to 6000 B.C. in Western Asia) and were being raised in Europe by 1500 B.C.. The Romans improved pig breeding

There are about five million wild pigs in 39 states, mostly the southeast, who cause at least $1.5 billion in damages and control costs each year, according to a 2007 survey, mostly to agriculture.  There is a $20-million federal initiative to get their numbers under control. Columbus in 1493 brought 8 hogs to the West Indies. Pigs were first introduced in the 1500’s to what is now the southeastern U.S. by Spanish Explorer, Hernando DeSoto. In the early 1900’s, Eurasian or Russian wild boar were introduced into portions of the United States. The American wild pig is the result of the cross breeding. The typical weight is around 150 lbs, but they can uncommonly become much heavier, to well over 300 lbs.
Wild pigs run in packs, called “sounders,” with as many as 30 animals in a group.
Wild boar meat contains far less fat than domestic pork, so some authorities recommend that the meat be marinated overnight before cooking. One of the most popular ways to prepare wild boar is by smoking the meat.

A Eurasian boar


American feral pig, the second one ready to fight: