No I would not. Internal temp was nearly 100 degrees and releasing internal gases. Even at 35 degrees that hog did not cool down internally. Would you get sick, maybe not. Grind it all up for sausage and find out.
I agree. I have a relative who used to be a health inspector in another state. She said one of the problems she often encountered was restaurants that cooked a large pot of beans and then put the entire pot into their refrigerator. When she found something like this she would get the owner/manager and then put a thermometer into the middle of the pot. Even though the pot had been in the refrigerator for several hours, the middle if it was usually still warm and a good home for bacteria. A hog at 35 degrees would be much the same.
If it were 20 degrees out, I might take the leg quarters if it were a smaller hog.