I don't personally eat them, but I kill truckloads of them. Most of the time I have a list of folks who really need the meat & they're prepared to give it a go. We killed 13 one night, and a bunch of spanish fellas that worked for one ofmy buddies came out & cleaned them all. It was impressive. To me, there's no better way to ruin the edge on a good knife, than to skin a hog with it. They're unbelievably touch to skin. Couple that with how bad they smell, that they usually are covered with parasites, and I don't really care for the meat & you can see why I don't eat them very often. A lot of the time, I'm catching them with dogs. When they've been running and had the adrenaline pumping through them for several minutes, I think that affects the meat quality as well. They're just gamey suckers.
12 shots with a 22-250 doesn't shock me, not if you're shooting hollow points. I shoot a 7 Mag & if I use ballistic tips, I have trouble killing pigs with that big of a round. The ballistic tips impact their hide and fragment immediately. Your entrance wound will be the size of your fist, with no exit wound whatsoever. I'm sure hollow points would have much the same performance on a hog, but if you shoot one in the head it doesn't make any difference what you shoot it with...... it's DRT. 12 gauge with 3.5 inch 00 buck is the most lethal hog load I've ever seen, but you need to be within 50 yards or so.
