What is the best way to process hog meat?

Do they taste better if they hang in a cooler for several days?

I'm headed to NM to turkey hunt the next 2 weekends....in between I'm headed to Post, Texas to hunt some hogs.

Assuming we get some hogs...should we have them processed quickly in Texas or take them back to NM for a little more cooler/hang time?

With the way temperatures are going here in Texas, I think you might be better off looking at getting the pigs processed.

It could turn off cooler, but we are already having day time temps in the low to mid 80's about 100 miles east of the Post area.

Depending on the weather and how many total days you will be hunting both turkey and pigs, getting the pigs processed might be wise.

You can quarter them and keep then in a cooler with plenty of ice while you head home. Just keep them cold and drain the water off as you add fresh ice. You do not want to just field dress them and drive around with them in these temps.

I agree with Charles, I have kept pigs on ice for up to a week. Drain ice and add fresh as needed. It will do the meat good. Some people add a bt of salt to the ice to help draw out some of the blood.
Okie

Az guy, big coolers, block and crushed ice. Duct tape the seams of your coolers and the ice will last much longer. It's hotter than a pot of collards in TX now!