I'm not really sure but I heard the same thing about the big boar hogs. The hog I got tasted just fine. We mainly make maple flavored sausage or ground pork and season it with different seasonings we buy from our local meat processor. The backstraps were a little tough but again tasted just fine! We have a nice 3/4 horse grinder and a mixer we got from Cabelas. Nothing like making it yourself and everyone asks where I take it to get the meat done. The faces I get when people eat the sausage. What I really enjoy are the cherry/apple flavor venison burger's we make! Mmmmmmm