A pure Russian is rare anymore. They have bred with so many other strains in the wild that the bloodlines are (usually)no longer purely Russian. I'm guessin that Russian pork would taste like european or any other breed, depending if you use Stubbs Moppin sauce or not (lip smackin sounds). Any hog (or sow) can get to tasting not as good when they get huge. Some say the magic number is 200 pounds. I've not shot one over that so I can't tell you for sure. Others here probably can.I know a feller here in Florida that won't make anything but sausage out of a real big pig.