the skin holds the fat in, which is where the best flavor is.
With domestic pork that is true. However, in wild hogs, depending on the size, alot of the gamey taste is from the fat. Fat is essential to keep the meat from drying out, but too much fat, IMO, hurts the flavor of a wild hog. Plus, normal soaking methods to draw out blood and gaminess would not work with the skin on.
Back to topic...I've only done this after a domestic hog had been skinned out, but dipped the hide in HOT water...NOT BOILING, then lay flat and scrape. The hair comes right off. So, I suppose if you had a way to get the hot water on a whole hog, the same concept would apply.