some folks think wild hogs are like the pork you buy in the store. They are not. The meat usually has no fat content and the outer layer of fat is not worth anything. They are ok to eat depending on the size and sex and what their diet is. Folks on my property just shoot them and let the buzzards eat them and sometimes the buzzards will not touch them. They will destroy property at will and are something you do not want on your property.

This. Or they think they are like the hogs raised for slaughter at the barn. In ‘20 and ‘21 I probably buried about 300 with a mini x. I couldn’t give them away.

I've cleaned 100s of them, I've never used gloves, there's not too many days I don't have cuts on my hand and I'm still here. They are way better than deer meat in my opinion. Aces has a you tube video on how to clean them. Practice that and you can clean a wild hog in about ten minutes. I have cleaned and ate them in July and August, all were good. Again I don't eat anything over about 125. And like someone else said a 200# wild hog is a big hog. I raise domestic hogs also. Try to get them to about 250-300 in 6 months. The feed and genetics is the biggest difference between wild and domestic. I have two wild boar heads mounted. I mounted because they were huge. Each weighed about 250. I have a domestic boar that weighs about 750. Big difference lol

I’ve had it a couple times and it was amazing. Best pork ever. Then I’ve had it a couple other times and it was terrible. Worst ever. I’ll stick to buying it from the store.

I keep a box cutter handy for skinning. Save my knife for the meat work.

Nope!

Me too

I’ve put two on scales that went 384 and 374. They were enormous. I’ve likely killed one that was 400# or over, but I can’t say that with certainty simply because I didn’t weigh it, and where it was, I wasn’t going to even try to get it out.

With that said, I’ve killed thousands of hogs in several counties and those were the only 3 I know of that were larger than average. A big average boar is 200-225 lbs.

Nah. The correct way is to make longitudinal cuts the whole length of the hog with a gut hook. Space the cuts a couple of inches apart. A pair of pliers or catfish skinners will pull the hide right off very quickly and easily. No hair or dirt getting on the meat.

Read up on "Bar" hogs. That and young gilts that are not in estrous said to be the best if you don't like the wild taste. Had conversations with an ol'timer and got educated how hogs were the meat of the day in the old days when they had few deer or no deer in most areas. Local families had smokehouses. Got to actually eat some of the meat he fattened from a piglet. The gilt was trapped and raised on corn and water for a short time. He had it processed before going in heat, probably weighed 100 pounds or less. Some of the best meat I have ever ate. For best meat you gotto remove those glands and not get it on the meat too. Need some good processors more in the rural areas so folks can get it done right. Along with some bad pricessed venison, an older hog wss some of worst meat I ever ate. Watch some videos on hog processing and gland removal before processing one.