I agree. Years ago, I was given a couple of boars that were about that size, and didn"t cut them. When they got about butcher size, I got concerned about the possibility of the meat being tainted. So my buddy and I bought a couple of half gallons of the cheapest rotgut vodka we could find and got my two boars and his two, even larger boars really drunk. It took most of a day, and it was a real struggle to cut the 4 boars. They are incredibly strong, and even very intoxicated, they sure don"t like being cut. Then we waited another couple of months to butcher and had REALLY HUGE and probably very costly pork.
I sure wish we had cut the boars when we first got them...it would have been SO much easier. However, the liquor worked pretty well to sedate the boars, and I would pass that on as a suggestion. You will not believe how strong that boar you have will be if you just try to manhandle him without drugging him somehow. And single edge razor blades work OK to do the cutting. Just plan on using at least one new blade for each hog, as they dull quickly.
I don"t think I would accept a free half grown boar again...I"m getting too old!
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