For you guys that have eaten wild hog,,, is the meat extremely strong , gamey?? Or does it just depend upon where they are harvested??
Always was curious,,, never had the opportunity to hunt them,, let alone eat some of the meat.

All depends . Main things are gender , age and how it's killed
Big trophy board are usually pretty nasty and musky...I've taken back straps but that's it..and even those needed some work. Sows of most sizes have been pretty good and anything under 50lbs or so is usually pretty good off the rip without much extra work .

Main deal is how much they stress out before death. Please please please if you have the time to pick a shot just do a CNS shot and drop them DRT. Try and shoot em like a deer and don't hit em just right they run and get all hyped up and the meat just not as good and you gotta do all tho other crap to make it taste better. It's not a hard shot to make at all you get better quality meat and best part...your not tracking a wounded pig...been there don't that not a fan

I shot a 300 pound sow in the Tarsus forest in Turkey, and it was the nastiest meat I've ever tasted.

We bowhunted and killed some in Florida, and I thought they were good eating. My buddy (who owned the property) said they'd trap some hogs and then castrate the young boars, dock their tails, and lop off part of an ear. Then they'd turn them loose and kill them when they got bigger. He called them bar hogs. The ones we killed were probably 125-150 pounds.

Killed some sho’nuff swamp hogs that were pretty good. Any killed around pines the buzzards wont eat sometimes. I generally return them all back to nature.

If you get a sow while she is jn heat, it's just like eating an old board.(sic)

Are you Paul of Tarsus? If you are, I've read your books.

That would make Paul very old. It would also mean he rose from the dead after being decapitated in 64 or 65, while Nero was Emperor of Rome.

Keith

I've gone to Alabama twice; to hunt them, we kept all the meat from the small males and all the females, it's been great eating,

We have caught em with dogs and killed them and trapped them. The one thing they had in common if you could smell a sour stinky smell when you walked up to him you just as well leave em lay.Also even in domestics if a female was killed while in heat she was nasty .

I have eaten one but never again my neighbor is a hog farmer he sells whole hogs for $180 not worth eating a wild one imo

Put the meat (if you really want to skin & eat one of them nasty rooters) in a cooler. Pour a couple liters of Sprite (soft drink) in with the meat. Cover with ice. Drain in a day or 2 and add more Sprite and ice. After another day or 2 you're good to go.

I must be lucky when it comes to pigs… Usually I will take the ham’s, shoulder’s, and back straps (gutless method).
Everything goes on ice for minimum 3 days draining off the blood. I’ve never had bad, tough, or gamey meat.
I do add fat (store bought bacon fat) to the sausage we make. All pigs are snared or head shot. Snared pigs are usually alive… I would say 10% are dead when I get to them.
Usually the bigger boars (150+) get donated to wildlife research (put in front of my game camera). Buzzards are the most popular customers… here recently 1 mangy yote has been at it.

As far as wild pork, we eat a fair amount of it… I haven’t bought pork in a while, occasionally my wife will for certain cuts. I think the biggest thing is keeping it clean and draining the blood.

Ill preface by saying I havent killed near as many as most of the guys commenting. Probably 15-20 that I have killed and eaten. Out of those, I have never had one that tasted bad. Once I killed a sow that was probably 150 pounds. The flavor of her meat was excellent, but the meat was incredibly tough. Most I have killed have been in the 80-120 pound range and have noticed no difference in the boars or the sows.
I got into raising domestic pigs and learned a little bit about boar taint. I think only 1 in 3 people are sensitive to it. So It makes me wonder if the taste described by others is just a sensitivity to boar taint that I dont have.

Buddy brought some over, mostly sausage and jerky. I thought it was very good eating. It was a bit salty but the flavor was very good.

Around here it depends on where they were harvested, here in the swamp the meat is always strong smelling, go 60 miles over to the coast , it is like eating store bought pork.

Never killed one, so never butchered or eaten one, but it may help to draw some info from how domestic hogs are butchered. Boars......what few of them there are, are said to be used to make pepperoni and that is it. Too rank for anything else. When you see "whole hog sausage", it is or was........the whole sow.

There used to be a thing called PSS (porcine stress syndrome) and that leads to PSE (pale soft and exudative) meat. Texture and flavor not good. So as noted, a stressed out, worked up hog is not a good thing. Better to drop them where they are standing.

In a kill plant, hogs are stunned, bled, then scalded and scraped of all hair, then carcass is split, then hung and chilled before being broken down. All that is directly related to quality, so closest you can get to that process, better off you are. Domestic hogs also fed corn and soy meal diet that fattens them up, and they are all grown indoors on concrete. Almost zero chance of being exposed to trichinosis worms. Wild hogs.......assume they all have it.

So......go for the young gilts rooting around minding their own business.......and good luck getting one bled out.

All the rest..........send them to Sheriff Joe to make the bologna to feed the prisoners wearing pink underwear and living in a tent in the desert. It's not supposed to be fun. Or leave them for the scavengers.

…. Young ones and most sows are ok … do not eat any with yellow fat … fat needs to be white and you’re usually good

I shot a couple gilts in NE Texas, I've always told people if you put enough mushroom soup on them there not to bad. Sausage and biscuits wasn't bad but I added lard to get enough gravy.