Mary,

I freeze pork fat. It lasts forever that way. The fat probably won't go
bad as quickly as the little albumin and proteins that are in it. Also,
domestic pork is unfortunately higher in unsaturated fats and might get
rancid faster. The stuff you describe sounds like albumins and proteins
and should be drained off IMHO.

I've never had wild boar (been around a few of 'em :-)) but it should be
very healthy.

--Richard