Gourmets make a big deal out of roast "suckling pig". Do wild piglets also make good eating? What is the best choice, insofar as age, sex, size, etc. when it comes to harvesting wild pigs for cooking? I imagine pigs that regularly feed in corn fields and gardens would be better tasting than those that live in wilderness areas. thx - CW
Piglets in the 25-50 pound range make very good eating, but unlike commercial pigs, they are VERY lean and skinny. For the best return on effort, I find the 100-150 lb range a much better deal. Basically the same energy expended for two to three times the amount meat and still very tasty.