You need to wash them before the knife touches them... then do not hit the gland..
I was meticulous with it. Didn't wash it down though. The stench of that thing in the back of my old hunting rig was enough to turn anyone's stomach. I've been around the foulest of things in my line of work for over 20 years. Again for the effort involved I'll save my bullet. Also what many don't realize is they are game animals and must be processed. That gland is also the nastiest looking thing I've ever seen on an animal. Looks like a huge pimple with brown crap oozing out of it. Hind quarters can't be more than 8-12 pounds a piece of them. Again it was fair eating, but nowhere close to a feral hog.
Guess I'm not an anyone. If you've been around the foulest things then your exaggerating a javalina. Once you skin them it is literally gone. I have never washed any of the ones I processed and never had a bad javi. Have made sausage, jerky, smoked the hams, and made carne guisada with no complaints, my wife and mother eat it as well.
The true points... they are small, there isn't much meat on them, and they are labor intensive for what you get and stink till you get that part taken care of. But i'd bet the vast majority of people who say they are nasty never got past skinning one.