This may be more than you want to know...
In general, many parts of the South and much of Texas have large populations of descendants from hogs that escaped domestication over the years - dating from the Spanish right down to modern farms. For the most part, these pigs cannot be distinguished from commercial hogs, except that wild hogs may be a bit leaner. They are also a commercial and agricultural pest, responsible for millions of dollars in loss every year and so are considered a pest plus there is no bag limit or season. If properly dressed, the meat is indistinguishable from store-bought.
One of my sons was working recently on a cattle ranch which has a plague of hogs. The rancher sets traps to catch these hogs when no one is around but the traps must be checked every few days to keep them from dying. Typically, the traps have holes large enough to let the small pigs (shoats) run in and out. Otherwise, the large hogs may kill the little ones before someone can attend to the trap.
My son killed one of these small pigs and dressed it the same day. Basically, it was gutted, skinned and the head removed. The top of the pic is a leg because the head was gone.
The chicken was a normal fryer from the grocery store - weighed 4.5 lbs before cooking. In the oil for 20 minutes and fully cooked.
I know some folks may think this type of food is unhealthy but I have found that deep frying at the proper oil temp (350-375 on my thermometer) will seal the meat/fowl and keeps the juices well contained without making the food overly oily. In addition, we don't eat it every day - moderation in all things...