This method does work well, we also do it for deer.

Just like Hog killer states. . .I would take the big ice chest and just get the quarters, tenderloins and backstraps in right away. . .then just keep adding ice and draining old water for a few days. . . . then get your knives and grinder out and get to work. .

This does work well for aging the meat. A week is a little much. Three to four days is plenty.

Man, I am going hog huntin this weekend and had the same question. What a great resource.