The best eating hogs are in the 100 lb and under range, I prefer the 50 to 60 lb range myself. You can eat the bigger hog’s but you can also tell the difference. 25 to 30 pounders get split down the middle and cooked on the grill. Feral hogs are not your standard pork like you get from the store, it’s much leaner and due to their diet can have a distinctly different taste.
No limit here in Georgia. Open season 365, 24 hours a day plus you can use a high beam light at night
Can one make good whole hog sausage from the larger ones? It seems a waste to let the meat go to waste.
Also, if you leave the dead hogs out there doesn’t it increase the coyote population?