When butchering a wild hog in warm weather I make a slurry of salt and ice in a large cooler, which makes the ice colder and chills the meat very quickly. We throw the cuts right into the slurry as we go. We use a "poacher's cut" and do not open the body cavity in warm weather. As a general rule I start butchering within 30 minutes
I believe a key reason a lot of folks say they don’t like wild game is the procurer did not take care of the harvest like they should have. Personally, I prefer to hunt in cooler weather, but it is not always possible. Coolers are good!