Similar method for me. Once quartered or cut into primal cuts, they go onto ice for the ride home. Next morning, cuts are hung in a modified refrigerator for 3-10 days depending on the size of the hog. Once aged, butchered like a regular farm raised pig. I find that the boars aged this way taste better than the ones most people say are "eating pigs."
My theory on why people say the big ones are no good to eat is" 1. they can't get past the way they smell on the outside and never learn that once skinned, it's just meat. 2. They don't cut the glands out of the hind quarters and just grind it up then get that bitter taste in everything. I suppose location and what they eat plays some role, so I won't completely discount those that say the big ones around them are nasty.
Also, as your last pic shows, the big ones come with built-in toothpicks.