“They” claim they are. But I suppose that if they are like wild hogs ya gotta cook thoroughly to avoid trichenosis which is still in the wild hogs, but mostly,eradicated in domestic. (”They” claim that you can cook domestic pork to 145 or so now- not sure I wanna though)
165 minimum for me.
The hogs we shoot (Georgia) end up as hams, sausage grind and BBQs, all higher temp cooks.