I have ate plenty. Not like store bought pork down here in South florida. Very lean. I find it is best to add pork fat and grind them into sausage. After you get one boned out you will be suprised how little meat they yield. I have ate big ole boar hogs that where as good as smaller ones. But I have had both large and small that were not that great. We debone ours when we kill them . Our goal is to have them in a cooler of ice within a few hours of shooting them. We soak them for a few days n the ice water. I drain off the water every day if possible. Meat will be white when you take it out of the cooler. Our method comes from 30 years of trial and error. I would guess every region may be different depending on what type of hogs and what they eat. Some say it depends on what they are doing when you shoot them. I never noticed much difference but most we have shot where jumped in a field or shot at a feeder. Either way they were on the move.
