It's all in the preparation. Get'em cool quick and you're fine. A 100 pound sow is fantastic of course, but I have had a 300lb boar and ate it up just as quick. Before I started eating them as much as I do now and killing all different sizes, I heard all the stories. A big boar can be a tad on the musky side, but nothing to the extreme you hear people talk about.If you make sausage or prepare the backstrap right, you'll never even know. The quicker you get them cool the better, but don't drive yourself crazy. I hunt down here in Florida in some real heat and if we knock one down early, we just gut'em out and keep huntin' We keep'em in the shade and they're fine for a while. The little ones are great for the smoker.Butterfly the body and smoke'em all day. Then you have pulled pork. Don't go crazy with the castration either. After they're dead I've never noticed a difference. You're gonna hear a lot of things. Most of it is false info passed down from generation to generation.