RE: wild boar has to go/yuuuuuukkkk
There are several factors here. Size of the hog, sex of the hog and cleaning techniques. All of these play an important role in the final taste. We will take bores up to about 150lbs, but the ones bigger than that, we trap, "cut them", clip the tail for identification and release them. Then about 2-3 months later or even up to a year, we shoot them. That removes the gammie taste.
As far as cleaning, this is a very important step. There are all kinds of methods out there that work great from hanging in a freezer to allow the blood to drain off to using salt rocks and ice. And, there are several more.
We personally like hogs between 50 and150lbs.