The history of barbecuing dates to pre-Civil War years, when the pig was a very convenient food staple in the South. Unlike cattle, pigs were for the most part low maintenance, could be turned out to fend for themselves, then caught later to barbecue when the hungry hordes came home from battle. While those early, (semi-wild) pigs were certainly tougher and required more preparation than a modern-day pig, they began a tradition for BBQ recipes that continues to be refined, even today.
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