Just roasted our very first wild pig. She was a small one that dressed out at 40 pounds. We injected with seasoning, rubbed the skin, and roasted whole on a spit. Never had any better pork. I've been selling my two domestic sows for a few weeks. The wild pigs are easier to work with and eat less. Now with yesterday's New Year's dinner, I know I made the right choice. Absolutely delicious. The only pain was scraping. We purchased a product called "Hog Scald" which hasn't arrived yet for the next pig. The hair on them is abundant andtough.