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Regardless of how you've chosen to hunt, this is one step that will be the same throughout. If you're hunting pigs, this should not be your first time using whichever weapon you've chosen; a pig hunt is not the place to learn a new weapon. You're going to want to choose a weapon that you're confident you can make a clean, humane shot with when required.  No matter what weapon you're using, the best shot will be one to the heart and lungs, behind the pig's front shoulders. Aim for the shoulder itself, high on the pig's leg. This shot is the best because the cardiac/pulmonary damage will be such that you won't need to trail for long. Another plausible shot for those with high caliber weapons (bows and handguns not included) is the neck. You'll be aiming for halfway between the bottom of the ear and the top of the shoulder. When done correctly, this shot will sever the spinal cord and the animal will drop quickly. Never make a shot you're unsure of. A lightly wounded wild pig can quickly become a dangerous enemy; pigs are known for their preference to fight over flight. It is also inhumane to leave a non-fatal wound in a pig. Shoot only when you're cool and comfortable, and know where the bullet will land. Once you've shot the wild pig, there's a good chance that it won't go down immediately. Many pigs wounded in the chest will run for a good bit before tiring and laying down to die. You have an obligation as a hunter to find and dispatch any pig you've shot, no matter what.  If the pig has run off, mark the spot where it was when you first shot it. This will come in handy as a reference point. Focus on any blood the animal has left behind; usually the wound you've made will leave a trail of blood in the direction of the wounded pig. Look out for signs on trees and bushes as well. Be sure to not just focus on the ground, but look up and around as the pig may be a ways ahead of you, but still visible. As mentioned, a single bullet (even in the right place) may not be enough to kill a pig quickly and humanely. Once you've located the wounded pig, you'll need to finish it off out of mercy and respect. Take extreme care in doing so, as even a downed and wounded pig may pose a threat to you.  The best choice is a second shot, either to the head or again to the chest cavity, into the heart and lungs. Many prefer to do this with a handgun for ease of use. If the pig is relatively close to death and safe to approach, you may use a knife to cut the throat or stab the heart (angled thrust, under a front leg) to finish a wild pig. If you're hunting wild pig, chances are you aim to keep the meat of the animal just downed. To do this you'll need to attend to the body quickly (gutted, skinned, and cooled)--pig carcasses can spoil quickly, especially in hot weather. To transport the carcass, tie your rope around the back hooves and drag it with you.  For safety, you'll want to use rubber gloves when handling the pig carcass. Once you've got the carcass where you'd like to skin it, hang it with the head pointing up to begin the process. Using your knife, cut skin-deep all the way around the neck. From the cut made around the neck, use your knife to cut the skin in strips off of the pig's body. Once skinned, hang in a shady place to dry and cool (down from living, body temperature). As with any meat, you'll want to take every precaution when storing and keeping game meat. Once the meat has cooled to room temperature and dried out some, it should be butchered and left to freeze, covered in butcher's paper.  When handling the meat or cutting through it, be especially careful to avoid nicking either the bladder or the intestines. Cutting into either will spill the contents, ruining the meat. Come time to eat the meat, be sure to cook it completely (to 170 degrees Fahrenheit) so that any lingering parasites or bacteria are totally killed off. Any meat you don't eat needs to be disposed of quickly and correctly. Don't dump it and allow other wildlife or your pets to get to it.
Aim and shoot. Locate the shot animal. Finish the animal if still living. Field dress the carcass. Use proper care of meat.