I cannot help much with a place to go, but I can tell you what I do. I trap my hogs and shoot them in the head. After I gut them I haul them home and skin them. After I cut the head off and the hocks, I put them on ice for a few days. This, from what I understand, causes the meat to contract and force the blood out. Drain the water daily and replace the ice as needed. I butterfly the back straps and grind everything I can't cut into steaks. I don't taste a "gamey" taste, it's just different and I like it.