I have quit gutting hogs. I shoot them regurarly on a friends place. I cut the quarters off and cut out the backstraps. The rest go to the buzzards. Skin the quarters after you leave the field and then age as you feel necessary.
One thing to remember is to ALWAYS wear gloves to work with hog meat. Some percentage of them carry bruecellosis and you DO NOT want to get it. The porcian Bruci. virus will live up to 48 hours after the hog dies so wear gloves to work up the meat if that is sooner than 48 hours after pig death.
