Read up on "Bar" hogs. That and young gilts that are not in estrous said to be the best if you don't like the wild taste. Had conversations with an ol'timer and got educated how hogs were the meat of the day in the old days when they had few deer or no deer in most areas. Local families had smokehouses. Got to actually eat some of the meat he fattened from a piglet. The gilt was trapped and raised on corn and water for a short time. He had it processed before going in heat, probably weighed 100 pounds or less. Some of the best meat I have ever ate. For best meat you gotto remove those glands and not get it on the meat too. Need some good processors more in the rural areas so folks can get it done right. Along with some bad pricessed venison, an older hog wss some of worst meat I ever ate. Watch some videos on hog processing and gland removal before processing one.