How do you folks value these animals as table fare? Reason I ask is that many here in the states view them as vermin, unfit to eat. I went on several bow deer hunts in Texas where you hunt in tree stands or ground blinds overlooking a corn feeder and you would have a chance at some wild hogs. Killed one and the guides didn't even want to gut it as they viewed it as trash. They told me they had an annual gun hog hunt, 34 were killed and they were all taken to the dump. I ended up taking 2 home with me and I thought the meat was superior to commercial pork, redder and richer but with less fat overall. I'm interested in discovering some new recipes for them, I have an electric smoker and smoke quite a bit of what we call boston butts (shoulder) and ribs but would like to expand the cookbook.