In my experiences I would have to say that is a crock! The only thing that I do with a rank boar is bleed it out. Cut the jugular. After skinning and quartering I age them in a cooler for 7 to 8 days. Packed in ice the whole time with the drain plug pulled. Secret is do not let the meat touch each other. Requires repacking frequently but it is worth it. Makes the old boar tase really good. I have neever casterated a dead hog other than routine feild dressing!!!!