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outlaw14slayer
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Cristina- I rarely gut a boar. Usually don't keep the ribs. I just cut down far enough to get the tenderloins. Unless your keeping the ribs there is really no point in gutting one if you can otherwise get it clean relatively quick.
Parker- I agree that cutting off a dead hogs nuts doesn't help, but I am positive (even though my slaughter house is not certified) that if you remove the diverticulum (pouch full of stuff that makes a boar smell like a boar) prior to skinning prevents contamination of the meat.
Hogs that have not been casterated that are sexually mature do produce androstenone and skatole that are stored in the fat surrounding muscle. This is one reason for the casteration of commercial hogs. I grind virtually all of my hog meat and carefully trim fat. This may also contribute to my lack of problem with boar edibility.
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