It's as others have said, good meat but leave the big boars alone. If not butchered properly they can be strong, almost rank and inedible or at least that's my experience.
There used to be a nice little business in East Texas of trapping them, cleaning them out for a few days and shipping them to the big city. There was a good gourmet market for the meat because it was leaner and people were willing to pay a premium for it. I don't hear of that being done much anymore but then again, I'm maybe moving in the wrong circles.