I try to cut the backstraps out of all them under 200 lbs if I'm not keeping them entirely. If they're big boars I'll keep the head for a euro skull and usually leave the rest. Seems like landowners I've dealt with don't mind a rotting pig in their field. A dead pig is a good pig to them.

Like Josey Wales (Clint Eastwood) said: "Buzzards gotta eat too."

Unless its a big stinkin boar, or my freezer and the inlaws is full, I eat them if they are a decent size, the small ones arent worth the trouble to me unless im gonna fire up the smoker anyway

I eat them. The little ones make great sausage. If you don't make sure to drag them to the same spot every time.

I eat what I have time to mess with.but I wont pass one hoping to have time to clean it later. I dont feel bad to pile them. There is more a coming.

most of the time we try to take em to the mexicans that work at our job and they eat em if its too late at night and hot then we just leave em.

For some reason mine always seem to be a little "over tenderized".

98 percent of the time I'm in the field alone, so the bigger hogs will get the choice cuts removed and that's it.

When I first got onto my lease and access to my area was limited, I did leave a few where I dropped them. But I don't like to have a bunch of stinking carcasses near the feeder areas and even if I leave them, I try and drag them off some where.

I take the backstraps and leave the rest, typically. Unless it's a piglet.

My family eats wild hog just as much as the hog meat from the store. Ice it for 5 days, bleed out, and it taste the same if not better. Well actually it taste better, because with our grocery bill reaching $250.00, no wild hog is going to waste.
My 3 sons will tear it up before i can get the hog chops on a plate. My wife really enjoys a good meal of venison or pork.

How picky are you of the size of pigs eaten? I know some that won't eat anything over 100 # and others eat any and all sizes.

If I can cut off the head and feet and fit the body in a 55qt cooler it gets eaten, any others become coyote bait.

Eat em all. Even 200 plus. The bigguns make good sausage when mixed with deer. The little ones make good everything! Put the hind quarters in a crock pot with some taters and carrots.... Mmmmm. All you that pile em don't know what you are missing!

o yes i do... im missing the slaughtering of over 100 hogs a year lol!

I've got one question for those that won't eat the bigguns-if they're so nasty, why do they sell for more $$$ than the little ones? I eat 'em all as long as there's room in the freezer. I shot a 300+ lb. sow a couple of years ago that ate better than any pig I've ever shot, probably due to the 3\4" rind of fat on the chops-juicy and tender!

I eat every one I shoot. The big ones taste just as good as the small ones if you treat the meat properly. Make ground chuck or sausage out of the ones over 200 and cook the others whole or cut pork steaks. The key is getting the skinn off of the meat as quick as possible and keeping the ice and water off of it. We quarter the animals up and put them in garbage bags and then put them in the coolers full of ice. Let the meet age a few days before processing and add beef to it. My family and friends that I share with say they like it better than deer.