I was taught by an old salty dog here in Tx that if you shoot the damn thing when its gonna be cold (40 deg or below) gut it and hang it "till the mornin" then cut it into the coolers or freezer. If you shoot the GD hog when it is gonna be warm (40 deg +) gut it, chop it (quarter), and get it on ice right away. And lastly if you wanna shoot "somthin" when it's hot (70 deg +) gut shoot a hog and let it die on someone else's property.
as to temps that is guide that I follow, as to the neighbors any dead hog on their property is more a product of a bad shot on my part, than an attempt to get out of gutting a hog.
to the OP: you will probably not be able to buy/ barter with hunters for any wild hog meat in your area. The earlier post was right stating that you might be able to find a restaurant or supplier that has "grass fed/ wild game" meat and get close.
ID
as to temps that is guide that I follow, as to the neighbors any dead hog on their property is more a product of a bad shot on my part, than an attempt to get out of gutting a hog.
to the OP: you will probably not be able to buy/ barter with hunters for any wild hog meat in your area. The earlier post was right stating that you might be able to find a restaurant or supplier that has "grass fed/ wild game" meat and get close.
ID