Mr ETerry hit it right on the money. I've heard folks claim that the older or larger the pig the "gamier" it taste. I'll have to cry BS on that. It's in the way the pig is treated in that first hour after the kill.

Feild dress em where he lays.
Cape and quater ASAP.
Keep the knife sharp and your hands clean.


The big boars shure do stink..
Shoot Straight

I have an update for all the hog hunters; my hunting partner took his grandson out this week with his 50 cal muzzleloader. He found a group of hogs in a plum thicket grazing on wild rye. His g-son put one roundball in the neck of a 224 pounder and the hunt was over. I stopped over wednesday and helped cut some pork chops, had some for lunch today, they were great. A little seansoning salt and garlic powder and hit the grill. YUM.

Good luck and good shooting,
Eterry