They are delicious if prepared correctly. I like to give them a good bath to remove fleas/chiggers. Then the meat taken off the carcass is plunged into a vinegar-brine ice water mix for at least 24 hours, changing the mix until it is clear of blood. The brine pulls out blood and adrenaline and other nasties. (I once had a whitetail bruiser in the mix for 4 days, best venison I ever had). Then the pork goes into the freeze for at least another 24 as to help kill off anything else. Then, cook how you please. The small ones are the best (40 lbs and under). The big boars I leave laying.
I’m sold. Where is the best place to hunt them and do you personally know of any good guides? I know I could do an internet search but I always like a good recommendation from a fellow freeper if it’s available.