I find feral hogs to be leaner than domestic.
The big difference in taste though is the result of how the animal is killed and processed. Bear in mind that in a modern slaughter house, death is quick, processing is instant.
Out in the field, death may linger, the animal is pumping adrenalin and lactic acid builds up in the meat.
Throw in field dressing and butchering done in a haphazard and non time sensitive manner, and the meat just won't be as tasty as a commercial pig.
