Lots of good advice here.
The general rules regarding wild game are still true with feral hogs, and it is more in the preparation than anything else, my personal favorite is hog sausage, you can season it to your own preference and grind it to your own preferred consistency and fat to lean ratio, great for spaghetti sauce or breakfast sausage, pizza topping, etc.
I have also had hams, chops and loins from feral hogs, all good when prepared right, but the rib racks when left in a crock pot with a 50/50 mix of water and BBQ sauce until the meat falls off the bone is fantastic.
I also take great satisfaction in the knowledge that I prepare my own truly "free range, organic" meat and know when I am eating it and feeding it to family members that it is "free range, organic" on a level that meat in the grocery store with that label on the package cant compare to.