understand where the off flavor collects will help you

boar testosterone collects in the fat layer .... so cut away as much of those as possible

the best method is to hang carcass with skin on in a cooler for up to 30 days
- most people dont' have that luxury

so the practical way is

quarter,
ice in bottom cooler, quartered meat, ice on top, packed tight with ice
open drain
add ice daily as needed
let sit in ice for 5 days
(let enzymes in meat break down tissues, drain any blood )

just before cooking, put meat in a brine for 2 -3 days in refrigerator
there are all kinds of recipes out there

gallon water, cup sea salt, 1/2 cup brown sugar, plus garlic, rosemary, black pepper other herbs etc ...

your boar meat will be moist, flavorful, sans the metallic boar testosterone taste

Don't assume it will taste bad to start with. We do hundreds a year and have only one strong tasting one.

We have cut off the flesh and gone straight to roasting it and some we have left soaking for days in ice. Hard to tell the difference.

As for cooking we usually rub the meat down with salt and pepper smoke for three hours at around 200 degrees, pan the meat and cover tightly cook for 5 more hours. The meat should just sluff off the bone, no need to add seasoning.

agreed,,,,, not all will have a strong after taste

Snake Wrangler, I like your style - cook'em whole!

I heard this but haven't tried this so take it for what is worth. Put the cut hog pieces in a big igloo with lots of ice. Pour a whole liter of cola on top. Let it go to slush & leave over night. Drain off the water/soda re-ice & another liter on top. One more over night & you are suppose to be good to go.

Most hogs under 150 lbs. are not going to be gamey has been my experience. Whst say you?

Big boar and taste good don't belong in the same sentence. We only eat sows that are under 200 and boars up to 150.
Although ive heard you can make a big boar "edible" with some of the techniques listed above