in africa we make a cut about two hands above their hoofs.(allmost around their legs) this is something we were taught by those who came before us.(the story goes that this stops the flow/functionality of certain glands that cause the bad taste) if this works i don't know, although i have never ate a wart-hog that tasted bad and i have never had the guts not to make the cuts. i have never seen this not done. we make smoked sausages and cheese sausages. a big male boar will never taste the same as a wheener.that is just nature. a 6 month old piglet on a open slow fire basted with honey,mustard,lemon and apricot jam, is the best. guess, do you know what they weigh? i want to compare them to wart-hogs. in the pictures they seem larger. i have just returned from a hog hunt and two of the guns used were.243 and a 7mm. personaly i use a .308 180grn. i use this gun none scoped as this comes in handy when they come for you at close range. however i have never seen a more competend calibre for hog than a 375h&h.it stops a charging wart-hog in its tracks(250grn)