I’ve eaten two different jog about the same size and a large boar that was made
Into sausage. The sausage was some of the best I’ve ever had. On of the other two was thrown away when I thawed the first pack. The e other I enjoyed it from chops etc to sausage.

I wouldn’t skin one out if I had to.
Killed one that weighed 20 lbs or so and that thing as the best. Smoked whole hog style

Everyone who’s eaten a ham I smoked loved them.

I read...There are different communicable diseases we can catch from feral hogs... cleaning cooking and eating ....here's the low down

https://feralhogs.extension.org/diseases/

I was told they were better than venison. Haven't ever shot one, so I can't comment.

Wild hogs are delicious. I always did a self imposed 100 lbs or less, but have eaten them bigger and they were just as good. They’re easier/faster to skin than a deer.

I killed a big boar he ate pretty good . Hogs run by dogs probably aint gonna taste as good .


All thats been given to me was good .

One thing , they need a good washing before you clean them

What for?

Like most everything we eat, flavor depends heavily on what they eat.

To me they are "meh"

Small ... and I only cut the backstraps out of them ...

Help Me Hold On

Look where they been look what they eat . Lot of nasty things on a hog . Rub your eye pick your nose there things you can catch thats on a hog

I like hog sausage and under 130 lbs is good table fare. Oh head shoot them too.

Good thing I don’t eat the hair and skin, then.

Wellllll , you cook it it kills all those nasty things.

We used to put our hog in 55 gal drums in hot water to loosen the hair , then cook the fat and skin to get our lard and craklings .

Get the water hot hot the hair just rub off

Not being argumentative but 130 pounds is a big wild pig. I think most people posting a pic with a “300 pound” wild boar is really 175. I agree with shoot them in the head, a .223 is actually my favorite pig round.

We did same thing . Killed and butchered 2 every yr . Salted them down in big box and cooked out the cracklings for lard . This way back before we had freezers . Built fire under a drum on an angle . Throw pig in the scalding water for a bit then scrape everything off . Slick as a button. Then cut him up a put in box . 6 weeks later we had salted pork . Hung it in smokehouse after it cured . Good ol days

I just take the hide off and depending on the size either quarter it or split it in half. The hide comes off super fast and easy and cleanly.