Quote Originally Posted by BarrelBurner View Post
They make for pretty good tablefare at least most sows and smaller boars.
A 300lb boar, not so much.
Exactly as said. A large domesticated one tastes much better however if you soak them in a brine ( i think thats what its technical name is ) salt water ice bath then its not as pungent.

Ive taken freshly killed within 30min and cooked them up with no weird tastes. Granted i smoke most my meats while cooking em.