I come from hog country. I won't miss this opportunity if I can help it.
Lt.,
How big do you let a boar get before he isn't worth cooking? When we trapped, and shot them, the ones we skinned, butchered and ate were the little ones.
Last year, I had some venison processed and had sausage made. The sorry so-and-so mixed in some old boar, and you couldn't even cook that in doors, much less eat it. It was gawd-awful.
