There must be some regional variations in the wild hog population because we shoot nothing but boars here (to keep a viable population) and, with only one exception it was ALL good. The one bad hog was shot in the evening and not recovered 'til the next morning and it was immediately apparent the meat was going to be bad. Kind of like used gym socks and dog pee.
I just killed a nice boar that gutted out at 154 lbs. I am going to cure both hams, and we usually make schnitzel out of the backstraps. Any good schnitzel recipe will work. The secret is to pound it thin and not to overcook it. I usually use olive oil and roll it in seasoned bread crumbs. My friends and family ASK for it.
Hams done from a wild hog are, without a doubt, the best hams we've ever eaten. The finished product has a texture kind of like prosciutto and I really like smoky. Morton Tenderquik in three gallons of water, add some spices to taste i.e. cinnamon, garlic, black pepper, white pepper, onion powder, cloves etc. I inject the brine into the ham, bone in, and soak refrigerated for five days. Then it goes in the oven at low temp to dry out, then into the smoker using red oak for 24 hours, then back into the oven to bring it to 170 F at the bone. Incredible!
One of my favorite recipes for pork butt is to do carnitas. The mix of spices can be looked up in many recipe books and is dead easy. I simply crockpot the meat until it comes apart, cool it down enough to handle and flake it apart, discarding any silverskin or sinew. I add the spices and slow cook it down until the standing liquid is about gone. Serve with guacamole, sour cream, cheddar cheese, green chiles, jalapenos, refries on flour tortillas and it is fine eating.
For exceptional smoked pork we usually kill a piglet or two each year and smoke 'em whole, basted in sesame oil and salt, pepper and garlic. When it looks like a Hershey bar it goes in a covered roaster in the oven for several hours. Nothing better.