RE: Boar Hunting, First Time, Butchering?
 

On a web site called 'askthemeatman.com' it specifically says:

"Never "Age" Pork. Instead cut and wrap it within 24 to 48 hours of slaughter. Only good quality Beef and Lamb should be "Aged" before cutting."

Of course they're talking about commercial products, so they don't mention deer. But I think the advice to avoid 'hanging' pork is appropriate. I've heard that the fat in pork will quickly go rancid if it's left too long without processing.

RE: Boar Hunting, First Time, Butchering?
 

This may or may not apply, but I'll throw it out there too:

I lived in Germany for a while (made the mistake of marrying one....warning to anyone with that particular idea: DON'T DO IT!!!), anyhow, my ex-brother-in-law's father was a retired butcher, and once a year he'd slaughter his own hog. Now, I know killing one in the field and killing one tied to a stake is a big difference, but keep these thoughts in mind, please. He'd shoot it in the head with a spring-loaded bolt pistol, and while it was still twitching, cut behind the achilies' tendon, and hang it using a gambrel. When the snout was about 3' off the ground, he put a tub under it and cut the throat to drain the blood. After the blood slowed down to barely a drip was when he'd start skinning (about 15 mins or so). By the time he was done skinning, most of the blood would be out and he'd start tearing it down. He didn't gut it until he cut off the belly slabs (he'd just cut along the base of one side of the ribs all the way up to the spine and let them spill out).

Of course, as I mentioned, the man was a retired butcher, but he could usually have the hog processed down to meat (freezer size pieces) in about an hour and a half. If that helps any, I'm glad...if not, sorry I wasted your time. =]