At the hunting club we shoot them. There is no closed season, no limit, and it is good practice. I have killed 100 or more in a single year. What I don’t keep I donate to the people who live nearby.
An industry needs to spring up which uses the feral pigs as feed stock.
How about a chain of “Hog Wild” rib joints, that feature the image of the nasty looking critters in their signage and serve only entrees made from the fresh kill?
Ribs, pulled pork, Cowboy sausage, red beans and rice with wild ham hocks etc etc etc.
I’ll bet even the boars could be made into sausage with the right supplements.