Yep.. People say that once they get over a certain weight the meat tastes too gamey. But if you soak the meat (before deboning)from the big ones in ice water and vinegar (or some type of acidic fruit juice) for a couple days(drain and repeat a couple times throughout the process) it takes the gamey taste out of the meat leaving the natural pork flavor. Wild pork is much leaner than domestic pig meat so u have to be careful cooking it. Under cook it and u run the risk of parasites/bacteria. Over cook it and its too tough, and chewy. I gut, skin, quarter, and debone the meat myself. When I debone it, I cut the extra fat and tendons off leaving me with a bunch of 2-6 oz chunks of meat. brown sugar, meat tenderizer, BBQ sauce, and a bit of fat free Italian dressing makes a great rub/marinade. Add cayenne if u want some heat.
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