OK, now I don't want to waist this but did the processor screw this up and give me the wrong animal, does the flavor only come out 1 week later or what?
Hog meat spoils much faster than deer or beef. "Hanging" hog meat is the wrong answer unless its hung in a cooler at 39-42 degrees F. The vast majority of "strong tasting" or "bad tasting" hog meat is rotten hog meat.
IMO: Assuming the meat was not contaminanted during field dressing or skinning; the processor messed up the meat or gave you the wrong meat. We used to have a game processor near Marlow, OK who was famous for allowing hog, deer and elk to spoil. He's out of business.