Feral Hog - what to process?

Shoot the small ones for meat, we catch em all the time and the 60-80 pounders are the best. we cut pork chops "double boners", ribs, hind quarters and the front shoulder , pretty easy to do your self with the small ones, if you shoot a big sow might be worth grinding it up and mixing with deer for sausage, if you shoot a big boar just give it away, we have also taken some of the smaller ones and smoked whole

ps shoot for the head or neck as their heart is very small and well protected

John Folse has some great reciepes in his after the hunt book, my favorite is pulled pork with a rootbeer bar b que sauce