Wild boar were first brought to North America by early Spanish explorers in the 15^th and 16^th centuries. Since the 1800's wild boar have been imported to the USA for game preserves. Boar still live in a wide range of locations in North America from wooded wilderness areas to dry brush lands and steamy swamps

The European Wild Boar, although plentiful on the continent, and in some parts of America, is still best known for its medieval associations. During this time in history  it was a common table item.  Today, however, it is only served on rare occasions in select restaurants.

Often reaching weights of up to 300 lb., their eclectic diet includes wild nuts, fruits, crawfish, ground nesting birds, roots, and tubers.  Only the meat of the young boar is tender. The meat of older boar needs to be hung for at least two or three days and marinated or brined prior to cooking. Wild boar meat has a sweet, nutty, and intense flavor. Wild boar meat is leaner and deeper red than pork; meat of the young boar is very tender.  Wild boar may be prepared like pork.

Properly handled boar can be sautéed, roasted, and barbecued.

Today wild boar are "raised" on ranches. The succulent meat of wild boar is lean and exceptionally flavorful.