Wild hogs make great table fare, but there’s a profound difference between trophy and tasty. Big boars can be nearly inedible. Sows of any size, or boars weighing 150 pounds or less, are your best bets, but some precautions are in order. Hogs can transmit diseases that you would like to avoid, such as swine brucellosis, tularemia, and trichinellosis. Don’t process any hog that shows signs of illness. Wear rubber gloves and safety glasses when processing meat, wash hands thoroughly afterward, disinfect processing tools and cook meat thoroughly to an internal temperature of 160 degrees. Don’t let this put you off from enjoying wild hog meat. My friends come running when I make a wild hog roast or when I serve up some spicy Italian hog sausage. I even used hog meat to win a chili cookoff in Texas, which is saying something.