We put 3-5 in the freezer every year, mostly 65-125 lb pigs. Like they said, the meat is leaner and there is not as much on the animal as the domestic pigs. On the larger pigs we debone and then using a slicer, slice the meat about 3/8" thick into steaks. The smaller pigs, we will leave the hams and backstrap whole and cook them on the grill or smoker. Taste great.
