Pigs..............

[stagkiller101]

Boars 150 ponds and under are good sows up to 200 is my rule of thumb

[elkbowhunter]

Allaround...that is cool!! looks good!!

[dbaio1]

We trap and bring 90 % to the certified sale barn.
When we shoot we process to eat. With the exceptions of boars that are over 100lbs. Those go to feed the wild critters on the farm. Under 100 lb sows are our target and are mighty tasty. 50-60 lber's are a delicacy IMHO.
Just like a deer..... handle it, process it and cook it right and it will be delicious.

[TexAg2002]

Don't know what everyone does with them, but if a anyone has pork bellies to spare I will take ! Been wanting to make bacon.

[NAVY CHIEF]

It will alll eat boar or sow

[Geezy Rider]

Allaround...that is cool!! looks good!!

Thanks......it was.

I've done four this year and they were great.

[switchback]

Backstraps stuffed and wrapped with bacon on grill
Front shoulders and hind quarters in crockpot as carne asada or in the smoker

[Fishndude]

Sausage. They all taste the same. Delish!

[El Coyote]

Chorizo!!!

[sharkhunter]

A ham of a young one on the pit is as good a eating as you will find.

[popup_menace]

Looking at this thread make me wanna try smoking one whole

[Hunter Dan]

Filled my freezer with a 300 lb. boar last a year that was great, sausage, ground, steaks. I am pig hunting tomorrow night and plan to use the pig to mix with my deer meat for sausage and ground.

[El Viejo]

I've processed large boars and they were fine. I think they were young, even though 150#+.
I generally process them this way: Backstraps & tenderloins for steaks, hams & shoulders for the smoker, same with ribs usually, pork bellys for bacon, all trimmings to be ground into sausage.
The next small one I get, I want to drop into scalding water & scrape the hair off of it, then throw it on the pit. Ain't nothing better than crunchy pork skin.

[THETEXAN]

Don't know what everyone does with them, but if a anyone has pork bellies to spare I will take ! Been wanting to make bacon.

If I am correct You have to get a big sow to get any pork belly and that is from a farm raised sow. I think wild sow's don't have enough to make a lot of bacon. Could be wrong but that's what I think I heard.

[d_e_smith]

If it's early enough in the day I will place a cpl phone calls and point willing recipients in the direction of the massacre.

The last ones I actually cleaned was on a meat hunt @ my buddy's lease where anything legal was getting shot...I collected 1 95lb sow and 5 25lb piglets to throw on the smoker for his work crew.