Yeah . Hogs ain't like a deer when it comes to body heat and decomposition . You can kill a hog in 20 degree weather , wait 4 hours to gut him and the heat will almost knock you over when you open him up . A butcher friend told me that decomposition starts in a hogs innards within ten minutes in warm weather and 25-30 minutes in cold weather . You can see his flanks start to fill out from the gas .
It's obviously better to get 'em on ice as quick as possible , but once the guts are out the danger of spoilige is gone unless it's just real hot .
