Met a fellow this last deer season who just loved javelina. Knowing it could be messed up easy I asked him for advice... his response was to never let the glands or the hair contaminate the meat. Then I asked him how he cooked them; the process sounded quite long, sort of like what I've seen posted for groundhog or capybara IIRC (lots of roasting, saucing, re-roasting, heavy seasoning...).
Haha, BIL last year made some javelina chorizo but he broke the aforementioned rules, couldn't stand to eat it. By stroke of luck he found a messican at work that just plain loved it so that's where it ended up. At lease it wasn't wasted!
