I like the smaller hogs, and I'm not exactly a chef. I've found a recipe that works pretty good:Just take a quarter, drop it in a Reynold roasting bag, add spices and a can of beer, then slow-roast in the oven for a few hours.

Meat isso tender it falls apart,and *very* tasty. Co-workers of mine who'd never tasted wild pork said it was better than store-bought pork anytime, and I won't argue.

Good luck!