help wanted on wild boar

[beefmann]

Hello all,

am looking for  information on a fresh boar  kill and minimum time to  use said  meat,

A friend is going  hunting for  boar over thanksgiving and Going to  carve it up at home between with all the  different cuts, My  question is  how  long between the kill and the  actual usage do we have to wait?

also  know that cooling it to 40 F will be  done asap. that is  not  an  issue,,

have heard anywhere from to use it  as soon as  possible to 2 weeks of ageing, just need to  know what to  do ahead of time to be  ready.

part of our plans happen to  make ham out of the ham  shanks... and Canadian Bacon out of the  pork loins,  Agreed that there is time for the  cure here and time for the  smoke,, , which is different  from  kill to  use time..

any advice is appreciated

Thanks
Beefman