Spanish ships visiting Monterey Bay in 1769 released a bunch of domestic pigs, hoping they would go forth, multiply, and be a plentiful food source for restocking their ships. This they did quite well for over 150 years, thanks to the tubers and grubs in the coastal prairies and the acorns in the woodlands.
Then in 1925, Eurasian wild boar were imported from North Carolina and released in Carmel. The feral pigs we have in coastal California today are a mix of these two stocks. About 30,000 wild pigs are hunted and killed each year in California, most in Sonoma, Mendocino, and Monterey counties.
If you want to know how to stalk, kill, and cook a wild pig, read Jack Bouleware’s article titled “Hunting Wild Boar.”
Link not working fyi.