Wild boar meat makes for delicious table fare, so it's critical to care for your trophy, especially during the warm spring or summertime days when midday temps can soar into the 90s and low 100s. In weather like this, it's important to recover your animal and to field dress it as quickly as possible, being particularly careful not to let stomach fluid or urine drip onto the internal rib cage, meat and hind quarters. This will taint the flavor for sure.
Once at camp, skin the animal and hang it to dry so it cools overnight, while covered in a quality tight-knit game bag. However by morning, you should be breaking the animal down into quarters and placing them into a large cooler with loads of ice. Leaving a pig hanging all throughout the day, even in the most secluded shaded area, is a bad mistake. It will spoil for sure, leaving you with no reward of your harvest. I like to put a layer of foam atop the ice, so the meat can cool without becoming waterlogged over time. By keeping the meat clean, cold and dry, you'll experience pork meat second to none. —J.B.