I you have accommodations, wash all of the "mud" off of them before you ever put a knife to them. They pizz and sh!t in their wallows then roll around and lay in it. Keeping that off of your meat goes a long way. Get them skinned and
cold as soon as possible. If you have to hang them overnight, skin them first and I won't let them hang unless the temps aren't going to get out of the 30's or very low 40's.
I'll do the ice bath thing sometimes but usually only because I don't have time to process them right away, so maybe just a day or two.
I've only ever dumped one whole pig because it was rank, and that was a very large wet sow. I shot a boar down in Madisonville that weighed 278lbs. I cut out the backstraps and took the hams and dumped the rest. While I was trimming the back straps and cutting pork chops, I cut off a thin piece and cooked it. It tasted better than store bought pork. I cured and smoked the hams and took one to our family Christmas dinner, my MIL's turkey barely got touched. I still feel kind of bad for dumping the rest of that boar.
If I shot as many as some of you guys do, I probably wouldn't mess with the really big ones but we aren't covered up with them like many of y'all are. Sort of lucky but I like pork.
Mix one cup of orange juice with about a tablespoon of fresh ground ginger, a couple of finely chopped jalapenos and a sprig of chopped fresh rosemary. Toss in your pork chops and marinade for at least a day then grill them over some pecan wood.