I agree with the guys that say any size pig is good. Bigger, over 200lb pigs bring more per pound than smaller ones. These are bought for sale mainly to restaurants. When skinning; hang head down, skin, cut head and feet off, then gut. Beg, borrow or steal a reciprocating saw and quarter if you can soak these in near freezing water over night do so. You might want to add a little salt or vinegar to the water. Cook as you would store bought pork, bearing in mind that they might have less fat.

As far as shooting, bear in mind that 90% of a pig's vitals are between its shoulders. Almost any shot behind the shoulder is a 'gut shot.' Google Texas Boars and learn. Captdavid

"It's not how hard you hit 'em, it's where you hit 'em." The 30-06 will, with the right bullet, successfully take any game animal in North America up to 300yds.

If you are a hunter, and farther than that, get closer!