You’ve got to be careful dressing them but they make good sausage. Not enough juice for the squeeze as far as I’m concerned but definitely edible.
Here in GA, we generally only butcher the feral hogs that are ~250 pounds or less. In fact 200# or less are preferred. Better flavor *AND* two people can move the carcass.
We honestly leave the bigger carcasses for nature to recycle, which happens quickly, Even the bones are gone.