Final answer:
The statement is true; mature boars are often prized for their flavor, particularly for cured meats like hams, due to the mature flavor profile developed with age.
Step-by-step explanation:
The statement that boars have the best flavor when they are more mature, as opposed to other animals which are slaughtered when they are young, is generally true. In the context of traditional pig farming and culinary practices, the taste and quality of pork can improve with the age of the pig, up to a certain point. Mature boars, or pigs, are often prized for particular products such as cured hams which require a more developed flavor profile that comes with age.
Contrastingly, veal is an example of a meat that is preferred from younger animals, as it is valued for its tenderness and delicate flavor. When it comes to improvement in the art of making good bacon, it isn't necessarily about the age of the pig but also the process of curing, smoking, or salting which enhances the flavor of the bacon.