I assume the butchering process is pretty much the same as a deer, but how do y'all process the meat once it's butchered (what do you do with which cuts)? are there any particular parts that just aren't worth the trouble on a wild pig?

Same as a deer and it depends on size if it's worth getting the ribs.

Here is what I like to do.

Small pigs (10-40 lbs)
Quarters for grilling
Cut ribs from back and throw ribs away. Leave loins and back strap on back. You can grill or smoke as desired.

Medium pigs (41-80 lbs).
Quarter for smoking
Cut backstraps and loins from back. Cut ribs to grill.

Large sows (81 and up)
Backstraps and loins for grilling, frying, smoking.
Quarters for smoking or making sausage.
Ribs for grilling after some boiling to tenderize.

Large boars - Take sharp knife and cut all the way down one side and feed to buzzards, gators, and/or coyotes. LOL Seriously, it all depends on what they smell like.

I turn em all into patty sausage. I don’t know why but I’ve eaten backstraps from hogs from 20 lbs to 120 lbs and if you grill them, they are gonna be tough.

I grilled some off some 40#ers last night that were tender. I have eaten some that were tough though.

Killed 130# sow & grilled tenderloin & backstrap cut into medallions & it was great.

I keep hearing folks say they’ve grilled hog backstraps and they were tender but I guess I ain’t killing the right hogs. Hell, I even cut some backstraps into medallions and put them in a crockpot with cream of something or other soup for 10 hours and it was about the consistency of wet rotten wood. My grilling ain’t the problem either, I cook on my egg dang near every night I’m not at work and my domestic pig loin pork chops will make you drool. The wild ones taste good but I just have a sore jaw after eating them.

I cube mine up with a meat cuber. I usually (not always though) fry them, And they are tender, you may need to give that a try.

Cubed hog can be treated anyway you would cook cubed deer...James is spot on!

I always quarter mine up and smoke a whole quarter at a time. I smoke slabs of ribs. I smoke it all for 8 to 12 hours. The loins i put in a crock pot for 8 hrs. The loins are barely tough in my experiences. I love wild pig. All mine come off public land. Most are about 180 pounds. Never had one stink. They were all just ate up in ticks. I killed a 20 pounder and it tasted awfully wild like acorns. It was the only one that tasted bad so far. I need some pig meat. Im out and need to hunt soon for some.

I give them away to cousins. I dont like how they taste

I cooked some backstraps for my in-laws one time and they thought it was pork tenderloin from the store. May depend on the individual pig but the few I've taken the time to clean have been very good eating.

Try to limit the ones I clean and butcher to 150lb and less. I've taken the hams and backstraps off of 20+ over the last 5 years,and all of them have tasted fabulous!! We usually put the loins in the crockpot all day and they pull apart for bbq pork sliders,and we smoke the hams for about 6 hours at 225. I've given it to people that swore that wild pigs were no good to eat,only to have them tell me that it was some of the best wild meat they've ever had. Only thing I hate is cleaning them. Dang things are tough on a blade.