eeding at 6 to 8 months of age and have two litters of four to eight piglets—a dozen is not unheard of—every 12 to 15 months during a life span of 4 to 8 years. Even porcine populations reduced by 70 percent return to full strength within two or three years.
Wild hogs are “opportunistic omnivores,” meaning they’ll eat most anything. Using their extra-long snouts, flattened and strengthened on the end by a plate of cartilage, they can root as deep as three feet. They’ll devour or destroy whole fields—of sorghum, rice, wheat, soybeans, potatoes, melons and other fruits, nuts, grass and hay. Farmers planting corn have discovered that the hogs go methodically down the rows during the night, extracting seeds one by one.
Hogs erode the soil and muddy streams and other water sources, possibly causing fish kills. They disrupt native vegetation and make it easier for invasive plants to take hold. The hogs claim any food set out for livestock, and occasionally eat the livestock as well, especially lambs, kids and calves. They also eat such wildlife as deer and quail and feast on the eggs of endangered sea turtles.
Because of their susceptibility to parasites and infections, wild hogs are potential carriers of disease. Swine brucellosis and pseudorabies are the most problematic because of the ease with which they can be transmitted to domestic pigs and the threat they pose to the pork industry.
And those are just the problems wild hogs cause in rural areas. In suburban and even urban parts of Texas, they’re making themselves at home in parks, on golf courses and on athletic fields. They treat lawns and gardens like a salad bar and tangle with household pets.
Hogs, wild or otherwise, are not native to the United States. Christopher Columbus introduced them to the Caribbean, and Hernando De Soto brought them to Florida. Texas’ early settlers let pigs roam free until needed; some were never recovered. During wars or economic downturns, many settlers abandoned their homesteads and the pigs were left to fend for themselves. In the 1930s, Eurasian wild boars were brought to Texas and released for hunting. They bred with free-ranging domestic animals and escapees that had adapted to the wild.
And yet wild hogs were barely more than a curiosity in the Lone Star State until the 1980s. It’s only since then that the population has exploded, and not entirely because of the animals’ intelligence, adaptability and fertility. Hunters found them challenging prey, so wild hog populations were nurtured on ranches that sold hunting leases; some captured hogs were released in other parts of the state. Game ranchers set out feed to attract deer, but wild hogs pilfered it, growing more fecund. Finally, improved animal husbandry reduced disease among domestic pigs, thereby reducing the incidence among wild hogs.
Few purebred Eurasian wild boars are left today, but they have hybridized with feral domestic hogs and continue to spread. All are interchangeably called wild or feral hogs, pigs or boars; in this context, “boar” can refer to a male or female. (Technically, “feral” refers to animals that can be traced back to escaped domestic pigs, while the more all-encompassing “wild” refers to any non-domestic animals.) Escaped domestic hogs adapt to the wild in just months, and within a couple of generations they transform into scary-looking beasts as mean as can be.
The difference between domestic and wild hogs is a matter of genetics, experience and environment. The animals are “plastic in their physical and behavioral makeup,” says wild hog expert John Mayer of the Savannah River National Laboratory in South Carolina. Most domestic pigs have sparse coats, but descendants of escapees grow thick bristly hair in cold environments. Dark-skinned pigs are more likely than pale ones to survive in the wild and pass along their genes. Wild hogs develop curved “tusks” as long as seven inches that are actually teeth (which are cut from domestics when they’re born). The two teeth on top are called whetters or grinders, and the two on the bottom are called cutters; con