The guys in my area of Texas normally do not butcher any wild pig over about 100#. It does mater what they have been eating.
Boars this large all tend to be tough and not very tasty. They have a “flavor” to them.
Cleaning quickly, soaking in ice water and or bining tend to improve flavor. Over 100# or so can be used in sausage, but require added domestic pork fat as wild pig are much leaner meat.
The “flavor” is due to testosterone. When cooked, it smelled like my dad’s sweaty tshirts. That is why you castrate pigs when they weigh about 30-40 lbs.