I've eaten a few wild type hogs, not farm raised but rather rooters in the woods. Meat never tough or stringy, but at times flavored with hickory or pecan nuttiness.
Old cows, bulls and chickens do get tough with age but pigs don't seem to.
I'd be happy to eat a HK wild boar, on a spit and roasted over the charcoals.
Would mention that those hogs are a big nuisance on KSC, golf island. They root up the fairways, tee boxes and greens and ought to be culled from that island.