Consumers have largely lost an understanding of the traditional sources of food (such as farms, fields, ranches and orchards) and now tend to think of food’s origin as the grocery store or the fast-food restaurant. America has moved so far away from its agrarian past that most people cannot produce for themselves even the most simply grown foods.
Wild pigs, frequently referred to as feral swine or feral hogs, have been in North American for a long time—since the late 1500s, in fact, when the first wild pigs were introduced by Europeans. Since that time, small isolated populations have persisted throughout the Southeast, whether from accidental escapes from swine production operations or remnants from the bygone days of free-ranging domestic swine. In the last 20 or so years, these wild pigs have steadily increased their range and numbers in Alabama and throughout the United States, where they are now found in 47 states.