Why Don't We Eat Wild Boar in America?

America has around 9 million feral pigs roaming across dozens of states. They destroy crops, damage land, contaminate water, threaten livestock, and cost farmers billions. Yet these same animals are edible—and wild boar is considered valuable meat in parts of Europe. So why don’t American supermarkets sell wild boar alongside pork, beef, venison, or bison? The answer goes far beyond taste. This documentary explores the history of America’s feral hog problem, from Spanish ships and escaped livestock to the European wild boar introduced into North Carolina in the early 1900s. It explains why feral pigs are treated as a biosecurity threat rather than a free source of meat, how diseases and transportation laws affect the wild-boar meat industry, and why turning millions of wild pigs into a reliable food supply is much harder than it sounds. We’ll also explore the strange process of feralization—how domesticated pigs can rapidly develop wild traits once they escape human control. From wild boar meat and feral hog hunting to American agriculture, invasive species, food safety, and the history of pig domestication, this is the story of why America has millions of edible pigs but almost no wild boar at the supermarket. KEYWORDS: wild boar, wild boar meat, why don't we eat wild boar, feral pigs, feral hogs, feral swine, feral pig problem, wild hogs, American wild pigs, why America doesn't eat wild boar, why don't supermarkets sell wild boar, wild boar meat USA, feral hog problem America, 9 million feral pigs, invasive pigs America, wild pig meat, wild hog meat, wild boar explained, feral swine bomb, USDA feral swine, wild boar history, pig domestication, feralization, wild pigs in America, invasive species America, wild hog hunting, wild boar farming, wild boar food, wild pork, American agriculture, biosecurity, African swine fever, trichinosis wild boar, wild boar disease, European wild boar, Spanish pigs America, history of feral hogs