Thank you for this reassurance. We have used both gilt and boars for curing and thought they all tasted good. It's just we went to a talk by a "professional" curer who made this statement. We, also, sell weaners and have a hard enough time selling boars without this type of negative feedback.
breed,age ,environment and diet make lots of difference but gender very little imho
the thing that makes most difference to the bacon or ham is the curing method
slow cure with sea salt and oak smoking before 3 yrs drying and maturing is very different from a nitrate and brine 3 day dip and a week in a packet
handy hint ;the bigger the chunk based on anatomy and what you can lift/process the better the result
handy hint two ,hairy pigs make the best slow cure hams and dry bacon,that may be nonsense but i believe it .
handy hint three;for slow cure a breed that has a deep subcutaneous fat layer makes for succulent hams and slow drying ,this can be adjusted by diet somewhat