Roasts, Ribs & Slow-Cook Cuts
Wild Boar Belly
The leanest belly you will ever cure — makes a firm, meaty wild boar bacon.
- Pack
- about 1 lb piece, skin off
- Price
- $19.95
- Best for
- Cure, Slow-roast, Braise
- Origin
- Feral hogs live-captured in Texas, processed at our plant in Hubbard, TX
- Shipping
- Frozen, vacuum sealed, packed with dry ice · free over $199.00
Add to my order Call 254-315-1289
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Belly on a feral hog is thin and meaty, with distinct layers of muscle and a modest amount of fat that depends on the season and what the animal has been eating. It will not render like commercial pork belly, but it makes an excellent, meaty bacon.
How to cook it. For bacon, dry cure for 7 days in the refrigerator (salt, brown sugar, black pepper and curing salt #1 in the amount stated on the package), rinse, dry overnight and smoke at 200°F to 150°F internal, then slice and fry. For a roast, score, season and cook low at 275°F for 2.5 hours before crisping under the broiler.
Storage and thawing
Keep frozen at 0°F or below and use within 12 months for best quality. Thaw in the refrigerator on a plate — small packs overnight, roasts 24–48 hours — and cook within 3 days of thawing. Never thaw at room temperature.
Why wild boar is different from pork
Our hogs are free-ranging Texas feral swine, not farm-raised pigs. They are trapped alive, inspected before and after slaughter at our plant, and processed for wild boar only. The meat is darker, leaner and richer than commercial pork, so it cooks faster and benefits from moisture and a little added fat. How we source and process our hogs.