The smaller ones (under 100 pounds) are quite good when hickory smoked whole.
After that, we debone any remaining meat and freeze or can it. That meat is awesome when recooked with pinto beans and onions, served with sweet cornbread.
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So at least you have a decent food source to work with. I'd imagine you need to thoroughly cook it to get rid of parasites, though...
Definately!
While parasites are a concern, we generally wait until its quite cold to hunt them.
The cold weather normally will kill the old, weak, sick or diseased hogs.
When smoking them, we'll keep them in the smoker 6-8 hours. This brings the core temperature well above that required to eliminate parasites.
We don't seem to have parasite problems in our part of Oklahoma, but better safe than sorry!
A wise sentiment.