I shot a few up toward mid 300s , many 200s. In my opinion like with any other animal taste has more to do with age , general health, what they are eating and what they are doing combined with how you care for it after the kill. All things consistant you will likely have better meat from a smaller sow or boar than a really big one. Not to say the larger one will not be good. What would you think would be more tender , a young heffer or steer or an old bull?
I alway look for signs of infection. Dog bites , general injuries and parisites are all possible sources of infection that can effect meat quality. After 30 years of doing this Personally For meat and easy cleaning I would rather shoot four 50lb hogs than on 200 and up.
