I agree with mez about the boars. At times I'll kill a boarand just leave it if it stinks too bad. Keep in mind before you jump all over me that some of my hogs hunts are for population control of pests so the ethics police can just stay calm.
On many pigs I kill I cut out the backstrap, shoulders, and hams, and leave the rest. I usually put them on the smoker and then chop it up and add BBQ sauce. YYYUUUUUUUMMMMMMMMMMMY! I'll be smoking a couple of shoulders on the 4th.
One thing to keep in mind, if you pay a processor by the pound, make sure you cut that big heavy head off.