Also...I seldom keep boars I kill unless under 60 lbs. On the other hand, I've eaten wild boars upwards of 300 lbs that were fine. All of them head shot and butchered with a couple of hours on cold days. Don't really know what the clue is.
I keep my quartered animals on ice for at least 3 days, adding ice and draining water. Then I cut up the meat and soak it for at least 2 days in brine in the fridge.
Then I can grind or freeze. I vacuum pack ground and freeze all other meat in water. Lasts for a couple of years.