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So I've got a lead on a couple domestically kept wild boar brood sows that are at their useful limit. The price would be right but I've been told that the fat can go rancid really quickly on pork from pig at that age. Anybody heard anything like this before?

These pigs are fed a basically wild diet: vege scrap, grain, hay, a little animal product. Whatever's handy. They're big and healthy animals, but they're dry.

You don't typically hear about wild boar for fat, but muscle. Sounds like they are eating what they'd eat in the wild (which is whatever they can find). I'd cook it.

So long as you get it away from oxygen and light and frozen soon after butchering I imagine it would be fine. Rancidity usually has to do with improper storage.

That's what I'd thought but wasn't sure.

With pork it's just a matter of kill and chill correct? No hang time? I'm thinking because it would be warm out the pig would be killed, gutted, skinned, possibly split, and drowned in an ice bath for a bit.