I'm no expert, but I shoot and eat maybe a half-dozen hogs a year. The largest I've shot was about 220 Lbs and while it tasted okay, it was tough. However, I cooked some of the meat in a pressure cooker and then it fell apart. The rest I ground up and made into burgers, spaghetti sauce, lasagna, meat loaf, sausage etc. and enjoyed every bit. At some point (IMHO > 150Lbs) they can get too tough are better ground up.
Hog meat should be cleaned and put on ice quickly. It should not be 'hung' like beef or venison, the fat in hogs starts going rancid pretty fast. Some folks deliberately keep them on ice for a few days, being careful to drain the water and replenish the ice frequently. I don't do that as a standard practice, although I have kept a few on ice for as long as two days before cutting them up and packing them into the freezer.
I have not yet had one that needed to be discarded. I've eaten every one I've shot. Like I said the largest was around 220Lbs, the next largest was ~175Lbs. The average weight probably runs ~100Lbs. As for taste, the meat is not as white as commercial pork, it looks more like beef. To me it tastes a lot like beef also. If you cook it and season it with salt and pepper (and whatever else you like) I'd compare it in taste to a chuck roast or a round steak. It's not sirloin, but it's pretty good.
On the other hand, slice the backstrap into medallions, wrap a piece of bacon around them and throw them on the grill . . . and you've got something really tasty!