Homemade Sausage Making

My friend is killing a boar he doesn't want. He's going to make some fermented salami here but I'll end up 200+ pounds. I think I'll have to freeze some. Other than Speck, Swiss guys call it Boro schpek, (spelling). I might have to put some heat to a piece to see how strong it is.
Thoughts?
for Genoa or the likes anyone try it before? How strong is it?

Its been my experience that the timing is critical to whether or not it has a strong taint to it if it hasn't been cut. I've been in the pig lot with a boar and smell nothing but two weeks later I could smell his rankness from 20 feet away. Its my belief that boars have a seasonal pattern similar to a pigs gestation pattern.

I've cleaned and eaten boars which had no taint to them at all but I've also handled them when they were only fit for buzzards. I think if you could time the slaughter during one of these ebb times the meat would be fine but if he's rank when you go to dispatch him I'd delay things because I think you'd be wasting your time. Just my opinion.

Thanks Butterbean. Will keep that in mind.

Let us know how the meat turns out. You will know when you cook it and might be lucky, or your house will smell like the men's room at the Hofbrauhaus.