Use of Wild Boar (Sus scrofa) as a Sustainable Alternative in Pork Production

SIMPLE SUMMARY: The impacts of agriculture in general and livestock farming in particular on environmental degradation have been causing increasing concern worldwide, especially in livestock production areas with a high animal density. However, advanced breeding and feeding strategies are needed to supply the growing global demand for animal protein. Wildlife might be a substitute for pork, beef, and poultry from intensive farming; this may be the case for wild boar, but the consumption rate is low. The main factors that would be responsible for the increase in the wild boar population and the scientific opinions of management are reported. This review aims to summarize the information currently available on the quantitative and qualitative characteristics of wild boar meat in order to stimulate its consumption, especially in processed products. ABSTRACT: Pork production involves several sustainability issues. The recent increase in the natural wild boar population and the possibilities of its breeding to produce meat and for sport hunting have revived attention on this wild species. The most important factors that could account for its expansion and niche invasion are briefly summarized with the scientific opinion on management strategies. The information available to date on the quantitative, nutritional, and sensory characteristics of wild boar meat is reviewed to highlight its potential, if properly managed, as a sustainable option in meat production. This review reports on the opportunity of using wild boar meat in processed products and the need for research on processing qualities and acceptability for different final products. Above all, this review suggests that wild boar can be considered a sustainable alternative to meet the animal protein demand, as it can be established in marginal areas where it is already adapted to the environment, representing an interesting addition to traditional zootechnics.