Have killed several big boars this year. Three of them went over 300 pounds on the hoof. The meat from all of those hogs was good. In my hog hunting career i've seen just two or three hogs that were strong tasting; one was a huge boar that was very old. My hogs are washed down well inside and out with a high pressure hose before being given away or taken to the butcher shop.

Much of the "strong" hog meat is really rotten hog meat. Hog meat is not improved by hanging: A hog ain't like a deer, it will rot. i hunt hogs 12 months of the year when i'm at home. When the temperature is over 80 degrees one has about 4 hours to get the hog in a cooler or iced down or it will start to spoil. Hogs will also spoil in a cooler.

Last winter i gave a friend a huge well cared for sow. He took the animal to a fly by night butcher who kept it for two weeks before cutting it up. My friend complained that that the meat from that sow was "strong." i tasted meat from that animal and it was rotten.