Artificial insemination (AI) in swine was initially performed during the 1920s by Ilya Ivanov. However, its widespread use only became popular in the 1940s and 1960s, with advancements in semen refrigeration techniques. Nowadays, AI has established itself as one of the most essential techniques for swine reproduction, enabling the broader dissemination of superior genetic material and contributing to improved productivity in pig farming. In this context, the refrigeration of boar semen has become a standard practice, given that spermatozoa cryopreservation, widely used in other species, is not yet commercially viable in the swine industry due to the high sensitivity of boar spermatozoa to freezing. Both techniques include a series of steps that subject the spermatozoa to thermal, osmotic, and oxidative shock that will cause a reduction in the quality of the preserved seminal sample that will be reflected in reproductive indices after AI with semen preserved in liquid and that will be accentuated with the use of frozen/thawed spermatozoa. The objective of this book chapter is to describe the protocols for refrigeration and freezing/thawing boar spermatozoa, the effects of in vitro manipulation and the preservation techniques of a seminal sample, the strategies used to optimize the protocol considering those variables that could have a greater impact on the conservation of cellular functionality, and finally the future perspectives of these assisted reproduction biotechnologies.