The vast majority of "strong tasting" wild hog meat is rotten hog meat. When the temperature is 80-90 degrees one has a maximum of four hours to get the hog on ice or it will spoil. Hog meat will spoil if left hanging in a butcher's cooler too long: One week is about the max.

A couple of guys complained that the meat from the big sows i gave them tasted "strong". Turns out that the meat processor kept them in his cooler for over two weeks before butchering the animals. The meat even smelled rotten.