I have killed around 15 hogs in Georgia and Florida ranging in size from 50-200 pounds and have yet to have a hog that did not taste good.  Proper care of meat is essential, especially considering that you are usually hunting in warm to hot weather in the deep south.  Other than the meat being more lean and perhaps a bit tougher, I have yet to have eat a hog that tasted any different from domestic pork.

Mmmmm, with a nice, thin Carolina style bbq sauce.........shredded on a hard roll. With some pub slaw---of course.

Jeff

I looked for a way to cook venison and wild hogs for a while, then went back to my Grandmothers recipe. Tenderloins, backstrap,and large muscle groups (hams etc) cut into 1/2" or so breakfast sized chops. Soak the meat in milk overnight(removes blood and other flavors). Bread in flour and salt/peper to taste and fry/saute in
butter till golden brown. Your kids will fight you for the last piece, and the wild hog will rival any chicken fried steack. Works on elk also, the wild hog maybe a bit better than even that. The secret is the milk and the chop size portions.

I had some wild hog Hot Links from central California a few years ago, if I could find that butcher, he would be in my will. That was the best sausage I ever had.

Estacado