Has more to do with what they eat than their color. If you want a good eating one, then keep it under 100 lbs. 50-60 lbs is about prime. 20-30 lbs can be cooked whole. Most of these feral hogs are eating the deer corn, but are also eating anything else. Modern porkers are grown on concrete in a clean environment so tricanosis isn't an issue, but feral hogs are a different story. Thoroughly cook the meat to 160+, that's wny alot of folks just sausage most of the meat and hot smoke it.

I see where Savage came out with a Hog rifle in .223, .308, and .338. Seems to me the .308 would be a perfect rifle; it also comes stock with a threaded barrel for a sliencer to be used around populated areas. I've not seen that before.

Hog hunting is fun and the landowners want them thinned. A sow can have 2 litters a year and up to 8 little porkers. Doesn't take long to have too many.

Pap