Nice boar! I love those woods you are in.
Great shot there Manny !!! That mini Carbine is way cool and I see in your signature you're getting 70fpe from it, that's definitely enough energy to get the job done in short order.
Couple more questions regarding the actual pig. I'm asking as I have never been involved with any wild pig and I'm curious. I think I have this correct and that you like to stay in the 130# range with the hogs. Is this because it is easier to get the lesser amount of meat out, the younger pig are more tender and taste better? Last question, do you butcher in the field or just dress and haul it out?I really appreciate you going to all the work of sharing the information. It takes a lot of time to do it, so again, thanks.Dave
That is good to know, didn't know about the gamey aspect. The only kind of pig we get is farm raised and those are generally huge when processed.