Is this the cabosandinh of tuna fame?

Anything that I walk up too and stinks is not going on my table, or in my freezer . . .

I've eaten a heck of a lot of hogs in my day, and now I will not eat boar hogs. Even on a young boar hog that has been iced and bled I can still smell the testosterone cooking out of the meat; and for me that makes it unpalatable these days.

Were I you I would move a trap out to your feeder, trap that big sob and turn him into a bar/barrow with no testicles. Notch both of his ears and turn him loose. Give him a year to put on another 30-50lbs of great meat, and then when you see those notched ears drop him with a head shot and introduce him to the bbq.

It is I

If I could manage the castration that actually sounds like a good idea.
I ate a 20 pound boar a while back, I grilled the whole thing. It was dang good. I have eaten 50-300 pounders and thought it was terrible.

I've shot a bunch of hogs over the years, and I haven't ever shot one that I didn't like. My biggest to date is a 305lb boar. I've eaten plenty of old boars in the 200-300lb range. The key to good tasting hog meat is to keep the nastiness on the outside away from the meat. Get them skinned and quartered quickly, on ice quickly. Keep'em clean, and keep'em cold.

Get the skin off, wash your knife and hands before touching the meat under the skin. Nothing on the outside can touch the inside meat. Like I said, never met a big boar that didn't taste good, when prepared properly.

my boys shot a couple of 4 - 5 pounders once that I didnt' want to mess with. That's about the only size I haven't kept.