Jane Grigson, Charcuterie and French Pork Cookery
(1967; rpt. London: Grub Street, 2001), p. 7:
It could be said that European civilization — and Chinese civilization too — has been founded on the pig. Easily domesticated, omnivorous household and village scavenger, clearer of scrub and undergrowth, devourer of forest acorns, yet content with a sty — and delightful when cooked or cured, from his snout to his tail. There has been prejudice against him, but those peoples — certainly not including the French — who have disliked the pig and insist that he is unclean eating, are rationalizing their own descent and past history: they were once nomads, and the one thing you can't do with a pig is to drive him in herds over vast distances.